Sometime last month I waltzed into my local neighborhood food market expecting to dash in and out, retrieving the few items I needed and to quickly flee. I was however stopped dead in my tracks upon entering the store. There in front of me was a collection of the most dainty, diminutive pears I’d ever seen and I was instantly smitten. Tiny pears. I mean, American Doll size pears. I was filling a bag before I knew it, marveling all the while, not knowing if I’d cook with them or use them as an accessory.
Seckel Pears are certainly petite, about 2 ½ inches tall and are about 2 inches around. They have a milder flavor than many other larger pear varieties. They are usually available between September and December so this is the time to be on the lookout for them. Part of their charm is that they don’t oxidize as easily when cut, holding their creamy internal color without browning longer than other pear varieties.
Always loving a surprise intro to a new fruit or vegetable, especially one so fetching, I set out to incorporate them into a fitting dessert; only after admiring them on my countertop for several days. I settled on a Soft Shelled Cream Tart which is easy to make without the process of rolling out a hard tart shell. The flavor and texture are beautifully soft and seasonal. It’s a relatively quick dessert to whip up as well as one which is unique, like the Seckel pear.
Neddy says
Your seckle pear soft tart was terrific. I substituted soft goat cheese in a tube and the flavor was delicious. This became a gluten dairy free dessert. (I also subbed non-dairy butter in the crust)
PolaM says
What a beautiful cake! I would love a slice!
Toni | Boulder Locavore says
Thank you Pola! It’s such a simple tart and unique I think. Love the consolidated steps to not make a traditional tart shell. Hope you’ll try it! Happy fall to you.
john@kitchenriffs says
I’ve had Seckel Pears but it’s been several years, and we didn’t bake with them. But we should – such a lovely dessert you’ve made. Love the cardamom in this – such great flavor. Great pictures. My fav is the bottom, although they’re all excellent.
Toni | Boulder Locavore says
Thanks John. I am so glad to discover Seckel Pears. I’ve missed many years without them! They perfect in so many ways; snack sized, great for lunch boxes. I like the bottom pic too!
Claire Walter says
We always host Thanksgiving dinner, and our friend Vivian, a wonderful baker, won’t be here this year. She and her man got a better offer from a long-time friend of his who will be in the area. That leaves the baking to me, and my efforts are never as pretty as hers (or yours, Toni). I do pretty well with open-top tarts, however, and I think you just provided me with one dessert recipe. Thanks a lot. I needed that.
Toni | Boulder Locavore says
I’m sorry your friend won’t be with you Claire. This dessert could not be easier, really. With the fuss of a traditional crust out of the way it’s really two froms of batter and pears; bake and you are done. It has a beautiful soft texture and is very unique. I was surprised I got the pic’s before it was inhaled at my house!
claudia @whats cookin italian cuisine says
What a wonderful recipe. I love pear anything even jelly beans! This is for me…. I cant wait to try it!
Toni | Boulder Locavore says
You’ll love this then Claudia. I think what I love most about pears is their subtle, deliciousness and their beautiful juicy texture and shape. The size of these is beyond adorable!