It’s no secret that I love just about anything baked, sweet or savory, I mean just the aroma alone is enough to send me into a trance….sigh. Now I am not an accomplished baker by any stretch of the imagination, but I do enjoy baking, well more to the point I enjoy watching others eat what I bake! To me that’s the best feeling, watching smiling happy faces enjoying what you have made, and of course I do love finishing up the leftovers!
I stumbled upon a blog a while back that simply captivated me, entranced me, then left me hungry and drooling at my computer. What I found were two sisters from across the pond, two blue eyed sisters, two blue eyed sisters who loved to bake! You can tell they love to bake, it shows in everything they do. You’ll enjoy their playful banter as much as all of the wonderful treats they bake! These two Blue-Eyed Bakers live in the colonies now, but in different cites, Katy in Boston, and Abby in New York, it has to make baking together a little more difficult, but from the looks of everything they make, they have mastered the art of long distance baking.
So please after you read this edition of Guest Post Fridays at MTMF, head on over to see Katy and Abby at Blue-Eyed Bakers. You won’t be disappointed, just hungry when you leave.
1/2 cup butter, room temperature
1 cup granulated sugar
1 1/4 cups all-purpose flour
1/2 tsp cinnamon
1/4 tsp baking powder
For the Filling:
1 pound pears, cores removed and sliced
1 cup heavy cream
Preheat oven to 375 degrees Fahrenheit.
Cream butter and sugar together until fluffy in food processor. Add rest of dry ingredients, and mix in until mixture reaches a texture resembling peas (remember this recipe is from our Blue-Eyed British mummy).
Arrange the pears in a single layer in the crust, skin side up, in a spiral or circle pattern. Sprinkle the reserved crumble mixture on top.
Place the tart pan on a cookie sheet (to make it easier to take in and out of the oven and to avoid the dreaded over-flow…). Bake in the oven for 15 minutes and remove.
While the crust and pears are baking, beat the egg slightly in a small bowl and add the cream. Beat well.