Glazed Pear Tart with Pecan Crust
Aug 6, 2005
This is a memorable fall tart that calls for one essential ingredient: fully ripe and juicy pears, Bartlett being the most fragrant. Hard crisp pears will not soften enough to bake with the pastry. Since pears are harvested when they're still hard, you need to ripen them ahead for this dessert. Enclose them in a single layer in a paper bag and store at room temperature away from sunlight for 3 to 4 days, or uncovered on a tray, about 5 days.
