Comments on: Easy Pear Tart Recipe

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

Thanks for the useful info…we are always looking for new blogs to link to.

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 [...]

By: KneesOfBee

KneesOfBee — Thu, 04 Feb 2010 14:18:22 +0000

Just made it! Gorgeous – although mine’s ended up a bit more ‘cakey’ than the picture. But I like cake, so no problem!

By: Biljana

Biljana — Mon, 25 Jan 2010 04:12:52 +0000

This was a great rustic recipe I loved it, however, it was missing a tartness or something. Next time i will make it with apples or cranberries the batter is delicious.

By: Melody in the Kitchen

Melody in the Kitchen — Thu, 13 Aug 2009 02:06:52 +0000

[...] melodiousone I made a pear tart for my grandparents when they came over to visit before I moved. I think my picture turned out [...]

By: slapshoe

slapshoe — Tue, 17 Feb 2009 18:24:04 +0000

Dead easy and very satisfying, although I wouldn’t mind having a little citrus tang in it. Next time I’ll add some lemon peel, or perhaps a bit of that wonderful Fiore di Sicilia flavoring (citrus + vanilla) that The Baker’s Catalog sells.

By: captainbritain

captainbritain — Wed, 28 Jan 2009 15:03:41 +0000

really cooleasy to make ty

By: Jude

Jude — Tue, 27 Jan 2009 03:10:03 +0000

I wasn’t sure why this was called a tart. It does seem more like a clafouti. The batter settles in the bottom and forms a crust so I guess that’s where the tart part comes from.