Comments on: Easy Pear Tart Recipe

By: ilonaskitchen

ilonaskitchen — Sat, 04 Feb 2012 01:09:55 +0000

[...] adapted from applepiepatispate [...]

By: casjewellery

casjewellery — Thu, 05 Jan 2012 07:34:06 +0000

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By: Lauren Butler

Lauren Butler — Tue, 14 Jun 2011 03:33:56 +0000

Hello!! I have your lovely tart in the oven right now, and it smells fantastic. I will serve it tonight to my hubby with some home made custard and he will take the left overs to work for morning tea. Thankyou for your lovely easy receipe, i much rather bake him treats they buy them and i am sure he will love this =)

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Son Boccella — Fri, 20 May 2011 15:06:54 +0000

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By: Lael Hazan

Lael Hazan — Wed, 06 Oct 2010 12:35:35 +0000

That recipe looks just as good as when Marcella makes it! Congrats. Although, I must let you know that she wouldn’t be that fond of cinnamon; however, she is fond of personal choice.
Enjoy,

By: Jen

Jen — Sun, 04 Jul 2010 06:55:53 +0000

This was fantastic! When I went to the store to get some of the ingredients, I realized I had not bothered to note how many pears I needed, so I only got 2. They were pretty big (over .5 pound each) but still not enough by themselves, so I threw a Granny Smith apple in with them. It wasn’t quite 2 pounds total but it worked out well anyway. The batter is “eggier” than I thought it was going to be, even with only 2 eggs, but it’s not overpoweringly so (my husband does not like eggy-tasting foods but he did like this.) I didn’t have whole cloves, so instead I sprinkled ground cloves over the top of the whole thing before baking. I also forgot to dot the top with butter and was afraid it would dry out, but it didn’t. It’s a different kind of dessert, not really a cake but not really a tart either (I think of tarts kind of like pies.) It was a very tasty diversion from the normal desserts I make. It was also VERY fast and easy to put together. Thanks for the recipe.

By: nancy

nancy — Mon, 15 Mar 2010 20:30:52 +0000

Googled “pear tart” while in the grocery store trying to gather ingredients for a good winter desert. Wow, I got lucky, because everyone just loved it. The whole cloves sprinkled on top, then removed add a wonderfully subtle complexity if that makes sense. Am making it again today.

By: Facebook Layouts

Facebook Layouts — Fri, 12 Mar 2010 05:58:33 +0000

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By: Rustically yours, Pear Tart «

Rustically yours, Pear Tart « — Thu, 11 Feb 2010 17:14:22 +0000

[...] in season. Enter the “A Farm Wife’s Fresh Pear Tart.” I found the recipe online here; apparently originally from Marcella Hazan’s Essentials of Classic Italian Cooking. It was [...]