I think I mentioned previously that I'm completely obsessed with Frog Hollow Farms cream scones. Last week when I stopped in for a scone and a latte (a tad pricey, but worth it), I was tempted to try one of their bite-size pear samples. It was so delicious that I decided on the spot to make a pear tart. Usually when I get a spontaneous cooking idea like this, I discard it immediately for various reasons: 1) I never seem to have enough time 2) the items I buy tend to spoil before I have time to use them and 3) I've most likely never made the item in question before and am therefore daunted by my inexperience.
I went ahead and bought five of the pears anyway. Predictably, by the time I actually got around to making the tart, 2.5 percent of the pears were almost unusable. But I powered ahead anyway, making the Caramelized Upside-Down Pear Tart, pictured above. It tasted much better than it looked. (And no, I did not cheat. I actually made the pastry dough myself.) I didn't get around to reading the comments section of the recipe, where several people explain that you need more pears than the recipe calls for, until after I baked the tart. This could have something to do with the fact that I usually combine cooking with novel reading (this time I was distracted by The Pickwick Papers) which, as you can imagine, sometimes causes problems.