Welcome to Couleur Nature’s Tasty Tuesday, a weekly feature on a French recipe—with tantalizing pictures to accompany!
Today’s feature is on a classic French pastry, the pear tart. It’s a staple in patisseries all over France. But, that doesn’t mean it’s difficult at all to make from scratch! The recipe we used this week is from Dorie Greenspan, author of Baking From My Home to Yours and Around the French Table.
I’ll be honest with you, I’m not very partial to eating anything with cooked fruit (except blackberry pie), but I might have to reconsider that after having tried this pear tart! Every bite is a piece of heaven, and what makes it even better is that it is fairly easy to make.
The recipe is very versatile too–if you’re not a pear person, feel free to substitute it with peaches, apricots, or apples. Even more convenient is that you can use fresh, poached, or even canned pears in the tart (yes, even French women tend to use canned pears for this!). I opted for the poached pears (if you’ve never poached fruit before, this recipe is the perfect opportunity to try your hand at it), but you really can’t go wrong with any of the options. This is a wonderful recipe for fall and winter, as there are still an abundance of pears about in the frosty season.