Serious Eats: Recipes
This recipe transforms the classic French almond-pear tart's flavors into a cake.
Note: Zest the lemon before juicing if using for the pear poaching section of this recipe because you'll need it for the cake. Pears can be poached and stored, refrigerated in an airtight container up to 2 days in advance. Good quality canned pears are an acceptable substitute here.
About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blogs High Heels & Frijoles and Cookin' and Shootin'.
Behind her girly façade lurks a truck driver's appetite. Read about her cravings and suffer through her rants on Twitter @HHandFrijoles and see her constant stream of food images on Instagram: mdmsacasa