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Mar 12, 2005 10:09 AM

G.G. pear tart, I'm intrigued

  • 4

I was just scrolling back to threads of old and cannot believe all of the chatter about GG's recipe. Oddly enough I could not find it. Where is it??? Thanks!!

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  1. Here ya go:
    Laurie's Pear Tart

    3 or 4 ripe juicey pears....
    Peel,core and cut into sixths, or eighths

    1 stick butter
    3/4 c. sugar
    1teasoon vanilla..

    2 eggs, one at a time...

    1 c. flour
    1 teasoon baking powder
    1/2 t. salt...

    Add to butter mixture.

    Spray an 8" (important) spring form pan with Pam...Spread the batter in it..Now, in a pinwheel pattern, press the slices of pear, peeled side up, into the batter...Cram in as many as you can; since the batter rises and covers the pears, there's no points given for style here(g)...The more pears, the moister the cake will be.

    Bake at 350 degrees til a skewer comes out clean, about an hour...If you have any doubts, UNDERBAKE....This is a whole different animal if it dries out...Then it's just a cake; correctly done, you'll love it...It's just one of those recipes that is greater than the sum of it's parts. really. Ask my Dad...;)

    4 Replies
    1. re: Spencer


      1. re: 4chowpups

        I should have said this in my thread. You probably read where the bake time in the recipe is a little long, right? I think mine came out 5-10 minutes sooner than was called for.
        You are very welcome,

        1. re: Spencer

          I think it's going to come out bland. Pear is an elusive flavor at best, and the riper they are, the sooner they bake to mush. I'd take firmer ones, poach them in wine or with a vanilla bean and incorporate maybe some almond flavor into the batter.

          1. re: Kitchenette

            It won't be bland. That's what I would have thought too, but this recipe is - as many many have said before - much more than the sum of its parts. You definitely don't need to pre-poach the pears in anything.