About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Walnut Cake | Main | Polenta Shortcake with Raisins, Dried Figs, and Pine Nuts »

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:

IMG_6926a.JPG

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.

IMG_6929a.JPG

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

IMG_6930a.JPG

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.

Comments (5)

It looks beautiful Doug!

Mindy:

I agree with Susie, your dessert looks scrumptuous!! I'm sure it tastes super delish!!

Doug, this is beautiful.

Marcella Hazan:

Bosc pears are marvelous, so are Comice. Bartletts are best for making eau-de-vie.

You really go for desserts, don't you Doug?

David:

I just made this last night. So good! And so simple. Marcella is, as others have said, too modest.

Post a comment

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)

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

The previous post in this blog was Walnut Cake.

The next post in this blog is Polenta Shortcake with Raisins, Dried Figs, and Pine Nuts.

Many more can be found on the main index page or by looking through the archives.

Powered by
Movable Type 3.33
© 2010 - 2012 Slow Travel