I am enjoying a small slice of Pear Tart for breakfast, as I write. And why not? It is mostly fruit, held together with a bit of tart dough. With so little dough, the wonderful taste of pear really shines through. Although the tart dough I am used to tends to be crisper and more tender than this recipe, I think it would have been too brittle to hold all the pears slices together. Although the recipe calls for 2 pounds of pears, I used about 1 - 1/2 pounds - more than that and I don't think there would have been enough batter to hold it all together.
The recipe called for studding the tart with about a dozen cloves - I used eight, but would probably use more next time. We like cloves! I would also add some cinnamon to the batter, or perhaps sprinkle some on top, next time I make this. Being of Greek descent, these are both spices that come very naturally to me.
For an adaptation of Hazan's recipe please visit my friend Sue's post. She is a yoga instructor in Christchurch, New Zealand and has recently been through a horrific earthquake that will take them years to recover from. I continue to send prayers and good karma their way.
