I was so confused reading your comment, Debbie. Especially when I went back to look at the recipe card. I have no idea why, but the recipe card reverted back to an original edit that didn’t have the flour listed. So bizarre, this recipe has been here for years and years, but perhaps something happened after a plugin upgrade.

Regardless, all is fixed – it’s been added to the first back of the instructions, for making the dough. Thanks for letting me know 🙂

So kind, Svenja… Glad you enjoyed the recipe, and I completely agree about the honey!

typically, any tart can be made into tartelettes… the trick/trouble is figuring out the cooking times (and in this case, fitting the pears into small tartelettes. unfortunately, I don’t know what those times would be, as I haven’t done this recipe that way. Sorry!

Hi Noel. Yes, you are right, I often sprinkled oats onto my pie crust – to absorb moisture from the fruits and prevent the crust from getting soggy. I added this note into the recipe. Happy baking!

Hi Denise! Yes, I often sprinkled oats onto my pie crust – to absorb moisture from the fruits and prevent the crust from getting soggy. I added this note into the recipe 🙂 You can choose any pear variety of your choosing, although baking pears such as Anjou or Bosc will be best as they hold their shape and texture once baked.