It's a beautiful fall day in Paris today. The blue sky contrasts with those unique autumn colours. Just perfect. Me, I'm sitting at my neighborhood boulangerie, having a delicious coffee, writing this post and trying to come up with a menu to serve at the dinner parties I'll be hosting next week.
It's been crazy lately with all the dinners and trying to keep up with blog. I am quite new at this, and am still getting the hang of things. But I'm getting there, and most importantly I’m enjoying the process.
When I first started hosting dinners at my apartment I maintained the menu for a month or so because it was easier to be organized and get things done. As time went by, I got a little bolder. I now change part of the menu every week.
It's been pumpkin this and squash that lately. Which means other delicious things have been overlooked lately. Because fall also brings pears, and apples, and quinces, and chestnuts, I'm refocusing. For today anyway :).
Once again I had an EatWith dinner coming up and it seemed only natural to use pears; last two dinners had apples as part of dessert. I made tarte tatin and an apple & caramel verrine. I felt like changing. Using ingredients that were screaming "get me, get me!", every trip to my local market I thought would be a good move. That is how I chose pears.
I had the pears, and now I had to decide what to do with them. I decided that a pear & almond tart, served with crème fraiche and toasted almonds would be a perfect dessert! And it was. My guests loved it! As did I. Lucky for me, I had leftovers that I had for breakfast next day.
And to make things even better, the shortcrust pastry I used is hands down the bust pate sablée recipe out there. Really. Thank you Chef Thomas Keller. Life is definitely better with your tart dough recipe in it!
For the shortbread crust recipe, see Shortbread Crust.