Finally got to peeling and slicing up all those pears from Tom, and made with them a really delicious (crustless) mascarpone custard tart: from objets d'art to hand-crafted edible, both incarnations a delight.

 

Poetic bowl of pears--

transformed by my hands

into an ambrosial tart.

 

 

Recipe:

Peel and slice 6 medium pears.

Arrange in buttered baking dish.

Sprinkle with 1 tsp sugar.

 

Cream 4 T butter and 1/2 c sugar until light.

Beat in 1 egg, then 2/3 c of mascarpone cheese.

Stir in 2 T flour last and mix well. Spoon over fruit.

 

Bake for about 30 minutes or until set at 350 degrees.

 

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