From Sabrina Welserin's cookbook c 1553
73: A pear tart
Take pears and peel them and cut them into thin strips, take beef marrow, cinnamon, sugar and raisins and let it bake. If you do not have any marrow then use butter or another fat.
My recreation of the pear tart
Ingredients
3-4 pears (I used Bartlett pears)
sugar
cinnamon
1-2 T butter
3-4 T port or maderia wine
1 single crust pie shell
Method
Preheat oven to 350 degrees F
Peel and core pears. Slice them thin. Layer them in an unbaked pie shell, alternating directions that they are laid in. In between each layer place dabs of butter and sprinkle with 2t sugar and cinnamon to taste.
Bake for 30 mins at 350 degrees F, then sprinkle with 3-4 T port or maderia wine and bake for an additional 15 mins or pears are soft.
Comments:
The wine is from recipe number 87 which calls for Malavosia. Orginally I wasn't going to use any but the pears on top looked very dry and so I added the wine. Next time I might make this a double crust pie which would solve the dryness issue without the wine. It was not that big of a hit with the people that tried it, but I didn't think it was all that bad.