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Pear tart from Trader Joes

Pear tart from Trader Joes
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  • Pear tart from Trader Joes

    Post #1 - April 16th, 2012, 7:15 am
    Post #1 - April 16th, 2012, 7:15 am Post #1 - April 16th, 2012, 7:15 am
    I had this last night and enjoyed it. I usually do not like TJ bakery goods but this was pretty good especially in a pinch as you can keep it in your freezer. Does anyone know if Trader Joe still carries this? I could not find it on the website and wanted to save a trip
    Toria

    "I like this place and willingly could waste my time in it" - As You Like It,
    W. Shakespeare
  • Post #2 - April 16th, 2012, 7:21 am
    Post #2 - April 16th, 2012, 7:21 am Post #2 - April 16th, 2012, 7:21 am
    Best to call.
  • Post #3 - April 16th, 2012, 12:37 pm
    Post #3 - April 16th, 2012, 12:37 pm Post #3 - April 16th, 2012, 12:37 pm
    I will do it now but they were not open when I wanted to know.
    Toria

    "I like this place and willingly could waste my time in it" - As You Like It,
    W. Shakespeare
  • Post #4 - April 17th, 2012, 3:06 pm
    Post #4 - April 17th, 2012, 3:06 pm Post #4 - April 17th, 2012, 3:06 pm
    Okay I did call Trader Joe's for anyone else who might be interested....and they have the pear almond tart. They said they had slews of them. They are in the freezer area. These are really pretty good. I think i would like to make the version from scratch and smitten kitchen has a recipe for it. The almond filling is called a frangipane and never have made that but its delicious. If you do not have time to make something, its great to keep on hand in the freezer. My brother in law and SIL came from California and I made a nice meal but I just ran out of steam in preparing a from scratch dessert. Voila...the TJ Pear Allmond Tart. We did enjoy it.
    Toria

    "I like this place and willingly could waste my time in it" - As You Like It,
    W. Shakespeare
  • Post #5 - April 17th, 2012, 3:10 pm
    Post #5 - April 17th, 2012, 3:10 pm Post #5 - April 17th, 2012, 3:10 pm
    frangipane is easy. Traditionally made with ground almonds, butter sugar, eggs. You pour it into your unbaked tart shell. I like it as a base for a blueberry tart with UNcooked blueberries tossed with warmed, slightly thinned apricot preserves to lightly bind the berries. I pile them on, it takes about a pint and 1/2 for a 10" tart.
  • Post #6 - April 17th, 2012, 5:55 pm
    Post #6 - April 17th, 2012, 5:55 pm Post #6 - April 17th, 2012, 5:55 pm
    That sounds good too.
    Toria

    "I like this place and willingly could waste my time in it" - As You Like It,
    W. Shakespeare
  • Post #7 - April 18th, 2012, 9:01 pm
    Post #7 - April 18th, 2012, 9:01 pm Post #7 - April 18th, 2012, 9:01 pm
    Im with you Toria, i had that Tart a few months ago and it was delicious.

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