Fresh Pear Tart Recipe

From Dorothy McNett's Recipe Book.

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See Also: Cakes · Desserts

Fresh Pear Tart

From Dorothy McNett's Recipe Book at

2 eggs
1/4 cup milk
1 cup sugar
pinch of salt
1 1/2 cups all purpose flour
2 pounds fresh Bosc or Anjou pears
1 tablespoon butter
1/2 cup dry unflavored bread crumbs
12 whole cloves

Preheat oven to 375 degrees. Whisk the eggs well, beat in the milk, sugar and pinch of salt. Add the flour and blend thoroughly to make a compact cake batter. Peel the pears and cut them into 1 inch slices. Add them to the batter and stir well. Smear the bottom of a 9 inch round cake pan with butter, sprinkle with the bread crumbs and then turn the pan over to release any unstuck crumbs. Put in the batter, leveling it off. Make numerous small hollows on top with a fingertip and fill them with little bits of butter. Stud with the whole cloves and bake 45-50 minutes. Serve warm.

Recipe created 2004-06-07.

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