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Pear season tart
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 |
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