Wednesday, October 4, 2017

French Pear Tart #recipe + #GIVEAWAY from author @DarylWoodGerber


How many of you received my recent newsletter? If you didn't, then you don't know about the book giveaway on my website. You'd better sign up soon. The giveaway will end November 6. I'm offering my books plus a few of my pal authors' books. Reading galore! Hording up for the fall and winter. Or books for you to giveaway at the holidays. All because I want to celebrate the upcoming release of A DEADLY ÉCLAIR.  Here's the newsletter LINK.  

FYI, by signing up for my newsletter, you get exclusive access to the Savor the Mystery club on my website. That's ultimately where the giveaway picture is! Plus, if you're signed up, you'll be able to read a fun short story that features my new protagonist in November. 

And now, down to business. Foodie business. Today I'm sharing possibly my prettiest tart ever. I love making pies. I've made them all my life. I've become quite adept at making a gluten-free crust (not an easy task). I'm providing the recipes for both regular and gluten-free crusts because at one time I used to sell pies (with regular crusts) around my neighborhood, plus I'd make over 30 every summer with the fresh apples and berries we had in our garden.

Now, I have to rely on sense memory for a regular flour crust, but I promise, the recipe works!  My family and friends confirm it - if you can trust them. And the gluten-free crust has just the right texture. Enjoy!

As for the design of this tart, I adapted this recipe from a lovely foodie website called The Mediterranean Dish.  I would never have figured out how to make the scalloped design without the site's photographs. My recipe varies slightly, but I attribute the beauty to my fellow foodie. And the tip about how to remove the shell of a tart pan with a separate bottom--all her idea. Brilliant!  (See below)


French Pear Tart
aka Pear Tartin

(*Gluten-free Crust Recipe Below)

1 1/2 cups all-purpose flour
5 tablespoons sugar
1/2 teaspoon salt
12 tablespoons unsalted butter, melted


6 large pears, washed
3 tablespoons unsalted butter
1 tablespoon water
3/4 cup fig preserves
1/4 teaspoon salt

Set one oven rack in the middle of the oven and set another at the top or second to the top slot (depending on how hot your broiler is).

Preheat oven to 350 degrees F.

In a bowl, mix together flour, sugar and salt. Add melted butter and combine to form dough. Set the dough into a 9-inch tart pan with a removable bottom. Press the dough along the bottom and onto the side rims of the pan.

Place the crust in the oven on the middle rack and bake for 28-30 minutes, or until crust turns golden brown. When ready, remove crust from oven and let it cool. Leave oven on.

Meanwhile, set the fig preserves into a small microwaveable bowl and heat for about 40 seconds. Pour the fig preserves through a mesh strainer into a bowl to separate chunks from liquid.  Don’t throw away either portion. Set aside.

Now, slice three pears into 1/2-inch slices, discarding core. (You do not need to peel.) Heat 1 tablespoon of butter in a large skillet. Add pear slices plus 1 tablespoon water. Cover and cook on medium heat until pears are slightly tender— about 3 minutes. Remove pears onto a large plate and let cool.

Take the remaining three pears and cut them in the same manner. Melt 2 tablespoons of butter in previously used skillet. Add the uncooked pears, chunks of fig reserves, and salt. Cook on medium heat, covered, for ten minutes, stirring occasionally to make sure they cook through. You want them to be very tender.

Using a potato masher, mash the pears and fig reserves into a puree. Let cook for another 5-7 minutes or until pureed mixture reduces and thickens. It will turn a darker color. That’s okay.

Transfer pear-fig puree onto the cooled tart crust; spread evenly. It will fill up nicely.

Next, take the cooled pear slices that you set side and assemble them in layered circles, starting at the outer edges, like a rose petal design. You might have to trim a few to make them fit together.

Place tart on the middle rack of the oven. Bake at 350 degrees F for 28-30 minutes.

Just before the tart is finished baking, warm up the strained liquid fig preserves for 20 seconds in the microwave.

When the tart is cooked, remove it from oven and brush the surface of the pears evenly with the warmed fig liquid. Return the tart to the oven and place on the top rack (or second to the top rack). Broil very briefly!!! 1-2 minutes. Watch carefully until pears get a nice caramelized look. You don’t want the fig jam to burn.

Remove from oven and let cool for at least 1 1/2 hours before serving.

When ready—and this is a nifty trick—place the bottom of the tart pan on a wide can of food. Hold the ring part of the pan and carefully slide it downwards. It leaves a perfectly formed crust.

Cut pear fig tart into eight slices and serve.



1/4 cup cornstarch
1/4 cup tapioca flour
1 cup sweet rice flour
1 tablespoon whey flour
1/2 teaspoon xanthan gum
5 tablespoons sugar
1/2 teaspoon salt
12 tablespoons unsalted butter, melted

Preheat oven to 350 degrees F.

In a bowl, mix together cornstarch, tapioca flour, sweet rice flour, whey flour, xanthan gum, sugar and salt. Add melted butter and combine to form dough. Set the dough into a 9-inch tart pan with a removable bottom. Press the dough along the bottom and onto the side rims of the pan.

Place the crust in the oven on the middle rack and bake for 28-30 minutes, or until crust turns golden brown. When ready, remove crust from oven and let sit to cool. Leave oven on. Return to main recipe: “Meanwhile, set the fig preserves…”



Today I'm giving away a deck of French Bistro Mystery playing cards. When you're not reading, you play solitaire don't you? I love the game. I can't get enough of it when I'm on vacation. It settles my mind. What games do you like to play when you're on vacation? Leave your email in case you win! Good luck.

Savor the mystery!

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A DEADLY ÉCLAIR, the 1st in the French Bistro Mysteries, is coming November 2017. Can Mimi clear her name before the killer turns up the heat? Click here to order.

GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!
The Wild West Extravaganza has come to Crystal Cove.
Click here to order.

FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
Click to order.

                                a stand-alone suspense
When a fairytale fantasy night becomes a nightmare, 
Chessa Paxton must run for her life...but will the truth set her free? 
Click to order


my new stand-alone suspense
A mother he thought was dead. A father he never knew. 
An enemy that wants them dead.
Click here to order.


  1. Yes! I too am a major fan of Solitaire, both on vacation and at home-sweet-home.

    1. Liz, cards can really pass the time and get your brain clicking, I think. ~ Daryl

  2. Replies
    1. Sheila, that's what I thought, too. Thanks for the compliment! ~ Daryl

  3. Another example of culinary art. It really is pretty.

    Your contest--The link takes us to the page to sign up for your newsletter. I don't see a reference to a contest. Am I missing something?

    1. The contest isn't photo ready yet for the book giveaway, if you're talking about my newsletter contest. (Website design a day or two behind) But if you are SIGNED UP for the newsletter already, you're entered. Get it? ~ Daryl

  4. Pears are one of my very favorite fruits. This tart looks so lovely and delicious! Thanks for sharing your recipe (and the tempting photos)!

    1. Amanda, I love pears because you can get them all year round. ~ Daryl

  5. When I'm on vacation I like playing candy crush, solitaire and sudoku, when I'm not reading. The tart sounds delicious and looks amazing. Thanks for the chance to win.

  6. The tart looks delectable and enticing. Playing cards is relaxing and also tease the brain. saubleb(at)gmail(dot)com

    1. Traveler, I find cards relaxing, too. I often play music when I play solitaire. ~ Daryl

  7. The standard game for vacation for me and a loved one is gin rummy. But when I am wanting to a bit of solitude I do turn to solitaire. I think that photo of the tart is beautiful and I would be proud to be able to serve it to family and friends. My ability with pies and tarts is minimal but may have to give this one a try.
    little lamb lst at yahoo dot com

    1. Ah, thanks, Lil. I have to admit I thought this might be tough to achieve, but I followed the directions and the "high temp" at the end makes it a beautiful pie. ~ Daryl

  8. Oh, yes, I love solitaire, play it almost daily. Love the recipe, looks beautiful :)
    jslbrown2009 at aol dot com

  9. Usually I read but if I play cards uno with family or solitaire by myself.

    1. Judy, uno! My grandsons love uno! I do, too. So easy to play. A little wine makes it even easier. LOL ~ Daryl

  10. Your cards are wonderful. they make me smile. i'll need to try this recipe. Love this series. Thanks for sharing.
    kckendler at gmail dot com

    1. Kathleen, I'm glad they make you smile. The cover of the book makes me smile. :) ~ Daryl

  11. I just love to play cards and my son when he was little my friend from work used to come over on Friday nights we would go get something to eat then play all kinds of card games. It was so much fun and my son learned a lot of games from the 2 of us.

    1. My son became a great card player when he and his father started watching professional poker. He loves the game. Doesn't gamble, but love the game. ~ Daryl

  12. I love to play solitaire. Thanks for the chance.

  13. The Tarte is beautiful! Will this be in one of your French Bistro Books? Thanks for the cards giveaway -- great prize.

    1. Celia, This is a freebie for my fans! I just had to make it and decided, like last week, that I wanted to share a number of fun French recipes. I'll mention it, of course, but the recipe is officially "now" published. ~ Daryl