TWD: Cranberry Pistachio Tart

It's pet peeve time, here on the Engineer Baker. And I'd bet so so many of you share one of mine - that one that crops up whenever you read reviews of recipes online, or receive emails from people who've tried your recipes. C'mon, you don't know where I'm going with this? Well, here's a hint - this tart? It's supposed to be a "rosy poached pear and pistachio tart." Doesn't really look like one, does it?

Exactly. Those reviewers who "try a recipe" and say they hate it. Oh, but they used 1/4 of the sugar called for, replaced the butter with butter flavored spread (or *shudder* applesauce), cooked it in a crockpot instead of in the oven, and oh don't forget that they also used iceberg lettuce instead of spinach. Because, y'know, that's all they had on hand. But they HATED IT. *dislike dislike dislike* Makes you want to smack them upside the head, doesn't it? Because hello, butter always tastes better, crockpots are for stews, and iceberg lettuce is only good when drenched in bleu cheese dressing and maybe with some bacon on top.


But this is a redeeming story, I promise. We're all about redemption and happiness and kittens 'round here, right? Right. Because this tart was fabulous. Fab-u-lous. There's buttery buttery tart dough (my hands-down favorite tart dough ever), not-too-sweet cranberry pomegranate compote, and caramelized pistachios. Yes, yes, and yes. I know it's no red-wine poached pear, but to be honest, I like my pears tasting of, well, pear. Not wine. And pastry cream? That requires whisking and work and stuff, whereas compote requires sitting. And right now, I'm a big fan of sitting. Bonus! while sitting, you get to hear cranberries go POP. POP. POPPOPPOP. Seriously one of the best sounds ever. Right up there with bacon sizzling and soup burbling.

Yeah, yeah, I know this is supposed to be Tuesdays with Dorie, not Saturdays with Dorie. But work and sickness and lethargy have been kicking my ass the last few days, so you get what you get. Cranberry-pomegranate compote. Pistachios. Tastiness. What more could you want? Oh, right. The source of those pistachios. Because really, what with the tiredness and crankiness and all, the idea of shelling a few dozen pistachios was not really top of my list. Luckily, the superawesomekindgenerous people over at Oh Nuts! sent me a bag of raw shelled pistachios along with other goodies which will be showing up throughout the next few weeks. These are seriously awesome. Dangerously awesome. Because once you no longer have to shell them (the worst part of eating nuts, in my opinion) they are ridiculously easy to mainline. And without the added salt, they don't make your lips burn after eating large amounts of them, not that that has ever happened to me...

Last Week: All in One Holiday Bundt Cake
Next Week: Sables