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A Farm Wife's Fresh Pear Tart

I first made this recipe ten months in advance of the schedule. I like pears. In fact, I try to grow pears - with very limited success I should add. I was curious how a pear tart would turn out. Marcella's comments and directions are straightforward. Her only caveat is a strong suggestion to use Bosc or Anjou pears instead of the Bartlett variety.

The ingredients below, with three large Bosc pears:

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In her directions, Marcella recommends a 9-inch round pan. The closest I could get was a 10-inch springform pan. One advantage of using a springform pan is the ease of removing the tart from the pan.

The final result, just out of the oven, with the springform side removed.

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Marcella comments that this tart "is very nice served while still a little warm." Agreed.

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What I liked about this recipe:

Everything.

What I didn't like about this recipe:

No problems for me.

Would I make it again?

Well, actually I've already made it a few more times. Trust me, this is a very good dessert.

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This page contains a single entry from the blog posted on April 20, 2011 6:00 AM.

The previous post in this blog was Diplomatico-A Chocolate Dessert with Rum and Coffee.

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