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 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