I wanna make a Fr pear tart. You know, in an open-topped tart pan, which
I finally have, and luscious ripe pears. I've been buying some red
Anjou pears that are "to die for" juicy and sweet. But, I think they
may be a bit too juicy for a tart. Yes/no?

What are the best pears to use for baking, for making a tart?

nb