Tartelettes aux Poires

Pear Tarts

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Use canned pear halves. Marinate in Kirsch, then, when ready to use, paint a “blush” on each pear half with diluted red food coloring. Cut the halves