Could I use pears instead of peaches?

I'd use a nice firm pear such as a Bosc or perhaps a just-barely ripe Anjou. Bartletts would turn to mush long before the tart crust is baked. I'd also add a pinch of mixed spice (cinnamon, cloves, nutmeg) to the topping, to give the pears a bit of a flavor boost. Baked pears can taste a bit flat in a way that baked peaches do not. ;o)

Hi Kaija, I haven't tried pears but I bet they'd work well because they have a soft enough texture to bake at the right rate for the crust. Let me know how it works out!