Made this to take to Thanksgiving (along with the Hazelnut Ganache tart- also good), but honestly I think even the chocoholics preferred this one. We served it with fresh whipped cream, so how bad could it have been? The left overs (without cream) were mighty tasty too!!) Note- you do NOT have to use ripe pears- as they will "ripen" in the oven. I ended up cutting my large pears into 6ths to better set them into the cake and it worked out fine. It's a very nice, impressive looking tart for something so easy to make!
Hi Joanna - I don't have a tart pan either. I used a quiche dish and it turned out fine.
I don't have a tart pan with a removable bottom, just a regular tart pan (I think it's the white Martha Stewart from Macy's one)... does anyone know if it will be a big problem to just bake it in there and cut it right from the pan instead of removing it for serving? Thanks so much!!
I'm wondering about the use of fresh apricots in this recipe. I don't like dried fruit and I substitute fresh whenever possible, e.g. fresh cranberries can ALWAYS be substituted for dried.
I made this for Thanksgiving and it was a hit. I thought the dried apricots were a bit too chewy but the tang was great. No one else saw anything wrong with it and my brother-in-law and an Aunt both wanted the recipe.