1. What is the optimal ripeness of pears intended for poaching and then baking in a tart? The recipe just said "Bosc pears", no ripeness specified.
2. How long will it take for the tart to "cool completely" after baking. It is a brown-butter poached-pear affair that will bake for one hour. I'm guessing 30-60 minutes, but would like more specificity than that. It will be cooling in a New England kitchen, approx 68--70 room temp.