This is me wearing my special handmade apron from my dear friend erin that only comes out on very special cooking occasions: Thanksgiving being one of those occasions. It has fabric bird and flower appliqués and a fantastic hem with these puffy little pom-poms. I love it.

I thought I’d share my cooking soundtrack tonight since it was pretty rockin’: I started off with El Capitan and Bush and moved into Cake and the Pixies.

For Thanksgiving and Christmas last year I made a hazelnut chocolate tart that was absolutely to-die-for—everyone who tried it raved and wanted the recipe. I thought about making it again this year since it was such a winner, but I branched out into something fruity and neglected pie since my mom is making a sweet potato pie tomorrow.

This tart could not have been easier and it incorporates beautiful Bosc pears that I got at the farmers’ market last weekend. To start, peel and core the pears and grease your tart pan with butter. The recipe calls for a rectangular tart pan, but since I only have a round one I went ahead and improvised with a different shape.

Mix flour and baking powder in a medium bowl, then cream butter and sugar in a large bowl. Add an egg, mix thoroughly. Slowly add the flour mixture to the bowl with butter, sugar, and egg, and beat until the dough is combined. That’s it.

Press the dough into the tart pan with floured fingers, arrange the pears on top, sprinkle with a mixture of cinnamon and sugar, and you’re set! Find the full recipe here.

This is the end result:

Tomorrow I’ll warm apricot jam and lemon in a saucepan to brush over the top, and serve with whipped cream. I hope it tastes good. It is such a challenge doing this each year…baking desserts the night before and keeping my grubby paws off them!

Happy cooking tomorrow to all who partake in the holiday.

xo,

Your Town Bakes Kitchen