When brainstorming recipes for November's #DessertChallenge sponsored by Sheryl over at www.ladybehindthecurtain, I first thought of poached pears swimming in a shimmery maple cognac sauce or tucking the sweet slices away into a buttery puff pastry pocket topped with butter pecan ice cream and a maple cognac syrup.
As yummy as all of that sounded, I decided instead to give my new tart pan a run with a pear and walnut torte. I love the concept of walnuts in the crust. They lend a delicious dimension to the homemade pastry. Both the crust and filling incorporate confectioners sugar rather than granulated.
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