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:
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.
Marcella comments that this tart "is very nice served while still a little warm." Agreed.
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!
Posted by Susie L | April 20, 2011 3:30 PM
Posted on April 20, 2011 15:30
I agree with Susie, your dessert looks scrumptuous!! I'm sure it tastes super delish!!
Posted by Mindy | April 21, 2011 8:05 AM
Posted on April 21, 2011 08:05
Doug, this is beautiful.
Posted by Deborah | April 23, 2011 10:12 AM
Posted on April 23, 2011 10:12
Bosc pears are marvelous, so are Comice. Bartletts are best for making eau-de-vie.
You really go for desserts, don't you Doug?
Posted by Marcella Hazan | April 24, 2011 5:41 PM
Posted on April 24, 2011 17:41
I just made this last night. So good! And so simple. Marcella is, as others have said, too modest.
Posted by David | May 21, 2011 7:56 PM
Posted on May 21, 2011 19:56