Harvest time

Fall is a wonderful time of year. I enjoy shopping at the local farmer's market where I can choose fresh, in-season fruit and produce. What a bounty! 

At home this week, we enjoyed this lovely treat: A simple "Farm Wife's Fresh Pear Tart." So easy to prepare, yet it exemplifies the beauty and taste of the season. 

Life is funny, isn't it? It seems that it's the little things; the seemingly insignificant details, that bring joy, and smiles.

Live in the now by embracing the season. Here is the recipe for the pear tart. It is guaranteed to bring on smiles to those at your table. Try it.

2 eggs
1⁄4 cup milk
1 cup granulated sugar
salt
1 1⁄2 cup of all-purpose flour
2 pounds fresh Bosc or Anjou pears
9-inch round cake pan
butter for greasing the pan and dotting the cake
1⁄2 cup dry, unflavored bread crumbs 
1 dozen cloves (optional)

1. Preheat the oven to 375°

2. Beat the eggs and milk together in a bowl. Add the sugar and a tiny pinch of salt, and continue to beat. Add the flour, mixing it in thoroughly to produce a compact cake batter. 

3. Peel the pears, cut them lengthwise in two, scoop out the seeds and core, then cut them into thin slices about 1 inch wide. Add them to the batter in the bowl, distributing them evenly. 

4. Smear the pan generously with butter, sprinkle lightly with bread crumbs, then turn the pan over and give it a sharp rap against the counter to shake loose excess crumbs. 

4. Put the batter into the pan, leveling it off with the back of a spoon or a spatula. Make numerous small hollows on top with a fingertip and fill them with little bits of butter. Stud with the optional cloves, distributing them at random, but apart. Place the pan in the upper third of the preheated oven and bake for 50 minutes, or until the top has become lightly colored. 

6. While it is still lukewarm, carefully loosen the tart from the bottom of the pan, lift it with spatulas, and transfer to a platter. It is very nice served while still a little warm, or at room temperature. 

This recipe is in one of my favorite cookbooks: "Essentials of Classic Italian Cooking" by Marcella Hazan.

Comments

[Christy Usher]

Can't wait to try this recipe. I promise I'll wear my apron. Happy Halloween! Christy