Thanks to Gaye of Laws of the Kitchen for her Tuesdays with Dorie pick of Fold-over Pear Torte, found on pages 348-340 of Dorie Greenspan's Baking from My Home to Yours cookbook. You can also find the recipe on Cakelaw's site here.
Sunday afternoon found myself and a half dozen or so of my Twitter baking/cooking pals all making this together over Twitter, each in our own kitchens, but coordinating times and baking along together. Always a lot of fun to have company in the kitchen while one is baking. It will be interesting to see what all the tortes look like this week as we were sharing Twitpics back and forth and none of ours looked the same. This often happens.
The torte was absolutely delicious! It is made in a springform pan using Dorie's pie crust (page 442), which is a very nice dough to work with and roll out.
The filling of fruit consisted of diced fresh pears, diced dried apricots, and walnuts and was placed into the pie crust lined pan. The batter was flour, baking powder, sugar, salt, rum, vanilla, almond extract, eggs, butter, and cream (a sort of custardy thing). After you pour the batter over the fruit, you fold about a couple of inches of dough over the top, leaving the center exposed.
It bakes for an hour, until it is nicely browned and the custard is set, and then cools in the pan on a cooling rack until you unmold it, dust it with powdered sugar, and slice it up for serving. Anything served in a slice around here, according to the guys in residence, needs whipped cream as a finishing touch. It takes so little to please them, I am happy to comply.
Definitely a repeat. The next time I would leave out the nuts as it felt a little strange to have a custard with nuts in it...not a flaw in the recipe, just personal preference.
Next week: Janell from Mortensen Family Memoirs has chosen Caramel Pumpkin Pie, found on page 322-323. TWD blogroll found here.