I have a couple of handful of friendships that are almost as old as I am. I trust them with almost everything and know I can count on them at any hour of the day even if it’s waking them up to ask a stupid question at two in the morning. I feel exactly the same way about this recipe. There’s hundreds of pages in my recipe book, but when it comes to baking a dessert for a party, I know this one won’t let me down. A friend has asked me to make her dessert table at her wedding and this recipe definitely made the cut.
This recipe is originally Dorie Greenspan’s French Pear Tart and has been posted on here before, but I’ve made this tart in so many variations, with them all being delicious outcomes, that I might as well share this one with you too. Almonds were replaced with hazelnuts and the poached pears were replaced with blueberries.
You can find Dorie’s recipe here.
Follow Dorie’s recipe with the exception of using 3/4 C. of ground hazelnuts and 1 lb. of fresh blueberries.
Don’t forget to make that powdered sugar RAAAAAAINNN!!
Makes 13 cupcake sized tarts.
Pan used was this Wilton’s Mini Tart Pan.