I first made this recipe ten months in advance of the schedule. I like pears. In fact, I try to grow pears – with very limited success I should add. I was curious how a pear tart would turn out. Marcella’s comments and directions are straightforward. Her only caveat is a strong suggestion to use Bosc or Anjou pears instead of the Bartlett variety.
The ingredients below, with three large Bosc pears:

In her directions, Marcella recommends a 9-inch round pan. The closest I could get was a 10-inch springform pan. One advantage of using a springform pan is the ease of removing the tart from the pan.
The final result, just out of the oven, with the springform side removed.

Marcella comments that this tart “is very nice served while still a little warm.” Agreed.

What I liked about this recipe:
Everything.
What I didn’t like about this recipe:
No problems for me.
Would I make it again?
Well, actually I’ve already made it a few more times. Trust me, this is a very good dessert.