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    You are in: Home / Recipes / Pear Tarte - Medieval Pear Pie Recipe
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    Pear Tarte - Medieval Pear Pie

    Average Rating:

     5 Total Reviews

    Showing 1-5 of 5

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    • on February 24, 2010

      I've looked at this recipe and have planned to make it probably since the day it posted. Finally, today I prepared the pie and what a treat and adventure. I used d'Anjou pears and a white zinfandel. This crust recipe always works out well and it didn't fail me this time either: Perfect Pie Crust for Double Crust Pie. There was a good amount of liquid left over in the pie pan however. I also would increase the rose water to two tablespoons next time as I could barely detect it in the pie. Baked it in a ten inch cast iron skillet. A few family members thought it was an apple pie. PS It would be extra special to have seen some of the original recipe text in the introduction. ;) Reviewed for Afternoon Tea and Light Suppers February 2010.

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    • on November 10, 2008

      This was so delicious! I made it to bring to a friend's house tonight and it was a big hit. Everybody raved over the flavor. Even DH who never eats sugar had a small piece and loved it. This is a real keeper. Also, I added a bit more wine & spice to the syrup and served it hot in a mug like a cider. Also quite tasty. thanks!

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    • on September 05, 2008

      My husband planted 4 pear trees and for several years they didn't produce, however this year, we had pears out the wazoo. I stumbled on this recipe while searching for something to do with all of them. Boy was I glad. It was fabulous. My family was so surprised that a pear pie could taste so good! It was the first time any of us had tasted pear pie. I didn't have the rosewater so just brushed the crust with melted butter and sprinkled cinnamon sugar on top. Thanks Mysterygirl for translating this wonderful recipe.

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    • on October 01, 2007

      wonderul! i added whole allspice in with the cinnamon and cloves, and used white zinfindel because i had it lying around. also added more rosewater. have made it several times, and it never disappoints!

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    • on September 21, 2006

      Wow, this recipe is wonderful. Each of the ingredients complimented each other. Nothing was overpowering or oversweet as some recipes can get. I loved the hint of Rose. I didnt use White Wine but I substituted White Vermouth instead. EXCELLENT. Thankyou for sharing this recipe.

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    Nutritional Facts for Pear Tarte - Medieval Pear Pie

    Serving Size: 1 (294 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 311.8
     
    Calories from Fat 14
    73%
    Total Fat 1.6 g
    2%
    Saturated Fat 0.9 g
    4%
    Cholesterol 3.8 mg
    1%
    Sodium 16.3 mg
    0%
    Total Carbohydrate 61.4 g
    20%
    Dietary Fiber 5.2 g
    21%
    Sugars 50.3 g
    201%
    Protein 0.7 g
    1%

    The following items or measurements are not included:

    rose water

    rose water

    Detailed Nutrition Values About Nutrition Info
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