Fold-Over Pear Torte (TWD)

This week's Tuesdays with Dorie (TWD) recipe was chosen by Cakelaw of Laws of the Kitchen: Fold-Over Pear Torte.  It is basically a pie crust filled with diced pears and chopped dried apricots, surrounded by a creamy custard filling.  (There's supposed to be some chopped nuts in there, too, but I omitted those.)  Dorie says this is the perfect "fall-into-winter dessert" because of the pears.
I have to admit that time got away from me and I cheated by using a premade pie crust.  Otherwise, this recipe was simple and straightforward.  I only used about 2/3 of the custard I made, because I used a 9-inch springform pan and Dorie warns you not to overfill the torte.  The custard does puff up in the oven, so make sure you leave at least one-half inch between the cream and the pie crust when you are filling it!


The end result is definitely a very rustic (and not so photogenic) torte! I found this torte to be good, but not great.  There wasn't anything that I disliked about it, there just wasn't any "wow" factor that makes me want to make this one again.... which is fine because there are so many other things I still want to try :)

Thanks cakelaw, for hosting this week.  If you would like the recipe, you can find it here. Make sure you check out the TWD Blogroll, to see how everyone else enjoyed this fall-into-winter treat! As a reminder, if you'd like to meet Dorie during her current book tour, see if she will be visiting your city here.  If you'd like to join us at her cooking class here in Dallas on October 24th, sign up here.

* Recipe notes:
- I covered my torte loosely with a foil tent after 40 minutes to prevent it from over browning.
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