Can this Peach Tart recipe be used with pears?

I was given some home grown pears, don't know the variety, but they seem to be a firm pear (as opposed to say spoonable Bartletts) with a skin like Bosc, but shaped more like a Bartlett. I was told they are from ancient trees on a family farm and were good for cooking. Should I poach before baking? Any specific spices or other additions I might incorporate? Any other thoughts/ideas? TIA

Gammy
  • Posted by: Gammy
  • August 22, 2021
  • 565 views
  • 4 Comments
Peach Tart
Recipe question for: Peach Tart

4 Comments

Gammy August 27, 2021
Thanks everyone! Finally had the chance to make this yesterday afternoon and it was so very good! I did make a couple changes... Used 1/4 cup almond oil instead of the vegetable oil and replaced 1/2 cup of the crust's AP flour with almond flour, which worked just fine enhancing the nutty flavor of the crust. Used 2 fat pears, but could have used 3, so improvised with the addition of a small handful of blueberries to the cut pears. I did peel the pears as the skin seemed rather tough. Made this in five 4.5" mini tart pans and baked for 30 minutes. Gave 2 of the tarts to my pear donor who LOVED them as much as we did! This recipe is so versatile I see it would work with almost ANY fruit!
 
drbabs August 23, 2021
I’ve made it with pears! It’s so good. Because the firm pears have less liquid content than peaches, the topping forms a crunchy crust over them that shatters a little when you slice the tart. I used vanilla extract in the crust instead of almond and didn’t add anything else.
 
Nancy August 22, 2021
Yes, pears should be fine.
Mint, ginger, cinnamon, cardamom.
See producemadesimple.ca for more spice and other ingredients that go well with pears.
 
Amanda H. August 22, 2021
Yes and no need to poach before baking!
 
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