On 28 Jan 2015 14:59:26 GMT, notbob > wrote:

>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

For me, it is not the variety as much as the texture - in otherwise,
fully ripe may not hold up to the baking. I, myself, find pears more
tender and less likely to bear up as well as apples.

So...you can use pears just at the point before they are ripe enough
to exude juice and are still retaining some firmness that you can feel
when you peel and slice them.

Boron