On 2015-01-28 9:59 AM, 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?
>

Bartlett pears are probably the best. As you can see from canned pears,
they retain some firmness when cooked.