We are honored to have Dorie Greenspan host this first Tuesdays with Dorie of 2009. As you all know by now, Dorie wrote “Baking From My Home to Yours”, the brilliant book of baking that our Tuesdays with Dorie group are going through recipe by recipe, writing and photographing the results on our blogs, then getting feedback via comments.One of the things I loved about making this tart was I could make the almond cream a day or two before, the food processor made easy work of the crust and canned or fresh poached pears were an option. I love poaching my own pears, but the canned ones are peeled much smoother than mine would be. I bought jarred pears so I could could pick ones that similar in shape and size. Ground pistachios in the crust added another element to the French pear tart and I took the theme a little farther by caramelizing some whole pistachios to garnish. Recipe below.Caramelized Pistachios3 tablespoons sugar2 tablespoons water1/2 cup shelled pistachios, warmed or at room temperatureLine a baking sheet with parchment paper or a silicone mat and place it on the counter near your stove. Put the sugar and water in a small nonstick skillet or saucepan over medium high heat and stir with a wooden spoon until sugar dissolves. Then bring to a boil and cook with out stirring until the sugar becomes amber-colored. Add the nuts and stir, without stopping, until the sugar becomes a dark caramel color and coats the nuts. Turn the nuts out onto the parchment or silicone baking mat, spreading them out as best you can.When the nuts are cool, you can use them whole or chop them. Keep them in a cool, dry place until needed.Dorie will have the French Pear Tart up on her website Dorie Greenspan. Also, check out the TWD blogroll for other variations on this very easy and elegant very French tart.