Pear-cranberry roll-up tart from Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere (page 132) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute raspberry jam for orange marmalade.

  • mamacrumbcake on November 26, 2016

    I was so bummed that I did not love this tart. The pear/cranberry/ginger filling did not have a great flavor. It's hard to describe but I thought it tasted slightly funky. I used Anjou pears and raspberry jam and would love to learn of others results with the marmalade alternative or with a different variety of pear. The galette dough was very nice and easy to work with. Make sure you seal the tart well. The filling juices leaked out of mine and created a burnt caramel on some portions of the bottom crust.

  • Zosia on November 04, 2015

    The filling of pears and cranberries flavoured with ginger was so fabulous, I wanted more of it. Next time, I'll double it and bake it in a more typical free-form galette shape. The recipe uses the book's galette dough, another pastry from this book that's very easy to work with.

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