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tarte aux poires
pear tarts from around France
Autumn and winter is the time for pear tarts. The most common tarte aux poires is made with canned pears (or pears poached in syrup) in a puff pastry crust with frangipane. The most striking one is the piquenchâgne. Some others are...
Pâté de poires de Fisée: A Picarde and Norman pie made with the regions’ special Fisée pears cooked in red wine, sugar, vanilla and cloves.
Poirat: A speciality of the Berry region, made with pâte brisée or puff pastry, poirat (or tourte berrichonne aux poires) has a top crust, often prettily decorated, filled with sliced pears marinated in pear eau-de-vie, lemon juice, sugar and unusually, fresh black pepper.
Tarte Bourdaloue: A popular pear tarte (also called tarte amandine aux poires) made with crème d’amandes, invented in 1860 by a pastry chef on Rue Bourdaloue in Paris.
Images by APictche, Pascal Terjan