I've been really enjoying cookbooks lately, particularly David Lebovitz's recipes. I had so much fun experimenting with pears at Christmas that I decided to keep going and try out the Pear Tart with Brown Butter, Rum, and Pecans from Ready for Dessert. It was a reasonably involved process - I started by putting together the tart shell, which had to chill in the freezer for an hour before baking. The custard base, made by mixing eggs, flour, sugar, salt, brown butter, and toasted pecans, also needed to chill before assembly. Once that was taken care of, I layered brown sugar and rum-soaked pear slices in the pre-baked tart shell and then poured the custard over top before sliding it into the oven.
Once it cooled, I slipped it out of the tart pan, and voila! It looked beautiful!
I decided to make the rich vanilla frozen yogurt from The Perfect Scoop (3 c. greek-style yogurt, 3/4 c. sugar, and vanilla) to accompany the pastry. I opted to use about 1/3 regular greek yogurt and 2/3 fat-free greek yogurt, and it turned out beautifully. I had a few vanilla beans I've been itching to use, so I omitted the extract and scraped a vanilla pod in instead. The flecks were so pretty in the ice cream!
(This stuff is thick! This is how it came out of the machine!)
Derek had a few friends over, so I used them as guinea pigs. I think they liked it!
The yogurt was delicious! I will definitely be making it on a regular basis. The tart was good, but not my favourite, although sometimes things grow on me over time. The pears were lovely, but I think I would have liked a deeper flavour in the crust (maybe brown sugar instead of white?), and perhaps something like a sprinkling of cinnamon for a bit more colour. I had so much fun trying out something new, though, and I can't wait to try out a fresh berry tart in the summer!
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