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<\/a>Author, Karen Karbo<\/a> will be releasing Julia Child Rules: Lessons on Savoring Life <\/em><\/a>this October.\u00a0 She has asked people to write about their experiences living by\u00a0Julia’s rules such as “obey your whims”, “cooking means never saying you’re sorry”, and “every woman should\u00a0have a blowtorch”.\u00a0 Rules, I hate “rules” except maybe when they are my own.\u00a0 It’s a good thing that Julia’s rules and my own align pretty well.<\/p>\n Rule #10 Every Woman Should Have A Blowtorch – <\/strong>“<\/em>Make every meal an occasion” sounds to me like “Live each day as if it were your last!”\u00a0 Just plain overwrought.\u00a0 People do preach it but does anyone practice?\u00a0 Not me!\u00a0 But to love your art as well as your audience does seem to make for pretty good living, day by pleasant day.<\/em><\/p>\n On Driftless Appetite, you never see\u00a0the\u00a0times\u00a0when we eat plain oatmeal or fried egg sandwiches for dinner.\u00a0 I wish I could go all out and make every meal an occasion but that would be really exhausting.\u00a0 One thing I really\u00a0like to do is to make something for the first time and invite\u00a0friends over to\u00a0try it.\u00a0 Most of the time it works.\u00a0 When it doesn’t, I\u00a0hope they\u00a0still love me anyway.\u00a0 Cooking is an activity that is doubly satisfying because I\u00a0get pleasure from creating\u00a0the dish as\u00a0well as pleasure when I see happy faces and hear\u00a0requests for seconds.\u00a0 Anyway, let us get on to the blowtorch.\u00a0 I’ve got one!\u00a0 Since pears are\u00a0abundant and we are celebrating Julia, I decided to make a pear tart.\u00a0 I tried to\u00a0follow what\u00a0Karen Karbo calls la cuisine Julia.\u00a0 <\/em>It is liberal Frenchy, with room for experimentation.\u00a0 “La cuisine Julia <\/em>is, above all, serious; it renounces shortcuts, sloppiness, or a lack of attention to details.\u00a0 It must be performed with time and love, and a little imperfection.”<\/p>\n RECIPE<\/strong><\/p>\n Frenchy Pear Tart<\/strong><\/p>\n <\/p>\n First you must make the pastry.<\/p>\n P\u00e2te bris\u00e9e <\/strong><\/p>\n Ingredients<\/em><\/p>\n Incorporate the first 3 ingredients together using the tips of your fingers.\u00a0 You want to get pea-sized and rice-sized pieces of dough.\u00a0 Add the water.\u00a0 Place the dough on the counter and form into a round mass.\u00a0 Knead\u00a0two times\u00a0with the heel of your hand.\u00a0 Form it into a round shape and wrap in plastic or wax paper.\u00a0 Refrigerate for at least an hour or overnight if you don’t want to make your tart yet.<\/p>\n When it is ready, roll out the dough into a round shape to fit the size of the pan you’ve got.\u00a0 Trim the edges.\u00a0 Refrigerate for another hour.\u00a0 (*Use the extra dough to make sugar cookies and heat some water for tea.\u00a0 You deserve a little treat at this stage.)<\/p>\n Filling<\/strong><\/p>\n Ingredients<\/em><\/p>\n Preheat the oven to 375 degree\u00a0F.<\/p>\n Roast the almonds in the oven just until you can smell it and some of the skin is peeling away from the nuts.\u00a0 Grind or chopped into little pieces.\u00a0 Prick the bottom of the tart with a fork then place the almonds on top.\u00a0 Peel and slice your pears making sure to keep them together and fanning it out once you are holding it right above the tart pan.\u00a0 Do this until you’ve filled the pan.\u00a0 Top it with the sugar and butter.\u00a0 Bake for about an hour or so.<\/p>\n Glaze<\/strong><\/p>\n The typical French tart glaze is apricot jelly.\u00a0 I had some Concord grape jelly I made recently so I used that instead.\u00a0 I was very pleased with the color and flavor combination.\u00a0 Raspberry jam would also pair well.<\/p>\n For an extra flair, scatter some sugar on top and fire it with a blowtorch.\u00a0 This will give some lovely edges to the fruit slices and a little crunch with the caramelized sugar.\u00a0 You’ll also get some yummy ooze from the luscious pears.\u00a0 I should really use my blowtorch more often.<\/p>\n All right, have a great day, go buy the book, and bon app\u00e9tit<\/em>!<\/p>\n <\/p>\n *Meet Karen Karbo in Wisconsin.<\/strong><\/p>\n 1.\u00a0 Visit with the author at the\u00a0Waunakee Public Library <\/a>on Wednesday, October 16 at 7:00pm.<\/p>\n 2. Attend a\u00a0special dinner<\/a> at the Melting Pot in Madison on Thursday, October 17 at 6pm.<\/p>\n![\"Julia](\"http:\/\/driftlessappetite.com\/wp-content\/uploads\/2013\/09\/Julia-Cover-Large.jpg\")
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