Too Many Pears?

Have too many pears? DanaB comes to the rescue with a classic recipe first posted here by galleygirl in 2004.

Laurie’s Pear Tart
3 or 4 ripe juicy pears …
Peel, core, and cut into sixths or eighths

Cream
1 stick butter
3/4 cup sugar
1 teaspoon vanilla …

Add
2 eggs, one at a time …

Combine
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt …

Add to butter mixture.

Spray an 8-inch (important) springform 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 are no points given for style here. The more pears, the moister the cake will be.

Bake at 350°F until a skewer comes out clean, about an hour. If you have any doubts, underbake. This is a whole different animal if it dries out.

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