Et tu, Anjou?

Frank was going to Costco and asked what I wanted.  For some reason, pears were the first thing that came to my mind.  I was craving a nice, juicy pear.  Yep, that sounded good.


Well, I had a nice juicy pear, but unfortunately, by the next day the rest of them became waaaaaay too juicy and overripe.  Which led me to this:

SO good.  Easy, too.  I brought this to my best friend's house and the kids gobbled it up!

I'll have another pear recipe for you soon - if you shop at Costco you know there are a LOT of pears in one bag :)

Easy Pear Tart

adapted from Apple Pie, Patis & Pate

2 eggs
1/4 cup milk (I used 2%)
1 cup granulated sugar (I used Splenda)
pinch of salt
1 1/2 cups AP flour
2 pounds Anjou pears (about 5 or 6)

butter for dotting the tart
1 1/2 tablespoons ground cloves 

Preheat the oven to 375 degrees with a rack in the upper third of the oven.  Grease a 9-inch round baking pan with butter, then dust with flour.  Peel the pears, cut in half lengthwise, and core to remove the seeds.  Slice the pear halves into thin slivers.


Beat the eggs and milk in a bowl. Add the sugar and a pinch of salt and continue beating until well blended.
Add the flour to the eggs and milk. Mix to form a thick cake batter.

Add the pears to the batter and mix gently until the slices are evenly coated. Pour the batter in the greased and dusted cake pan.  Top evenly with small pieces of butter and ground cloves.

Bake for about 50 minutes, or until the top is well-browned.  Let the pear tart cool in the pan for at least 15 minutes before unmolding.  Serve warm or at room temperature.