TWD - Fold-Over Pear Torte

This excerpt is from the recipe introduction: "the mechanics of this dessert: a springform pan is lined with pie dough and filled with cut pears, chopped dried apricots and a rich cream, then, before it is slid into the oven, the edges of the dough are folded down. What you end up with is a tall, golden roly-poly dessert that is a happy mix of the rustic and the accomplished."

For me this was a difficult recipe to visualize. After baking, it looked okay but not "tall and roly-poly".

Now this dessert has a lost and found story. Yesterday we were going to lunch at the home of a friend and I was planning to share this. I was taking a small birthday cake that I had also made, some appetizers and wine. Our hands were full going down on the elevator to our lobby. I told my honey that I would bring the car over to the lobby area to load up our goodies. Well, I left the torte still in the pan in a basket sitting on the lobby counter. I did not realize it until I was unloading the car at our destination. I quickly called a neighbor to see if she could retrieve it. I didn't want to lose my pan or basket. Arriving home later, there it was sitting on a chair by our front door. My neighbor had not retrieved it, but one of our staff on duty had and brought it up. I was so pleased. Long story short - the torte was not tasted warm out of the oven.

We just cut and shared a small piece warmed in the microwave. I have to say that I am somewhat disappointed. I had added toasted slivered almonds which were nice and the dried apricots were soaked in white wine. The pie dough baked through and was flaky, but I thought the custard was unexciting. I am anxious to see how the other TWD bakers fared with this recipe. Thank you Cakelaw of Laws of the Kitchen for your selection. Up next week is a Caramel Pumpkin Pie. Sounds yummy! Have a good week. lola