I’ve made this Pear Tart for a number of years — It’s both easy (no crust) and versatile (try peach or mango).
It can be prepared/presented two different ways:
I generally (upon removing from the oven) invert the Tart onto a cake platter — Like an upside-down-cake. Or, the Tart can remain in the baking dish — With an added Cream Topping (which is baked ten minutes longer).
1 cup Flour
2 tsp. Baking Powder
1/2 tsp. Salt
2 ripe Pears — Cored, peeled
(D’Anjou or Bosc recommended for baking)
1 or 2 tbsp. Candied Ginger (optional) — Chopped fine
6 tbsp. Butter (3/4 stick)
1 cup Sugar
1 tsp. Vanilla
3/4 cup Whole Milk
Preheat oven – 375. Lightly butter cake pan (single layer) or baking dish (bottom and sides). Sift and measure dry ingredients — Set aside.
Slice Pears into thin slices — Arrange in bottom of baking dish. Sprinkle Candied Ginger evenly over Pears. Set aside.
In separate bowl, beat Butter — Add Sugar; beat till both Butter and Sugar fully mixed. Add Eggs and Vanilla — Beat well. Add dry ingredients — Beat till well mixed, but do not over-beat. Add Milk — Beat till well mixed, but do not over-beat.
Pour batter over Pear slices in cake pan. Bake at 375 for about 30 minutes.
Note – I bake for 20 minutes at 375, then turn oven down to 325 and bake another 20-25 minutes.
Another Note – I seldom have Whole Milk on hand. Instead I use 1/2 cup Half & Half and 1/4 cup 2-Percent Milk.
OPTIONS — Either prepare Cream Topping (below) — Pour over Tart and bake further. Or remove from oven and invert onto platter (like an upside-down-cake).
1 cup heavy Cream
1/3 cup Powdered Sugar
In saucepan, bring just to boil — Simmer for a few minutes.
At 30 minutes, remove Tart from oven — Prick all over with fork. Pour Cream Topping over — Bake another 10 minutes. Remove from oven (leave in pan) — Sprinkle with Sugar/Cinnamon.