Pear Tart
October 9, 2019
Giovanna Garzoni
A COOKED pear is more subtle and interesting than a cooked apple. The French, being subtle and interesting people, tend to cook pears more often than we do in America. They poach them in wine, roll them in pastry and make puddings with them. Here, thanks to another blogger, is a fantastic French pear tart from Patricia Wells’s book, Bistro Cooking. It is easy to put together and makes a good fall or Thanksgiving dessert. Cut the pears into quarters rather than in half as pictured in these photos.
I entered this tart in a family bake-off, but took home no prize. I don’t think that reflects poorly on this recipe. The chocolate-y, gooey, marshmallow-y entries were a big hit. This pear tart will take you to Paris without having to get on a plane.
