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?
>
I love red pears. They will work if you pick them firm and don't let
them ripen at home. Bosc and Bartlett work too, just don't let any
time pass before you cook them or you'll have some very juicy pears to
deal with. Hope you plan to make the one with almond paste.

--
A kitchen without a cook is just a room