Pears make a delightful addition to the dessert table when they are in season. My favourite way to use them up is in this pear tart recipe.
I used all brown sugar, Demerara instead of soft brown as that's what I had on hand. Also it took a lot longer to bake than the recipe stated but it tastes very good! Level of spice just right, nice and sweet but not too much. If I make it again I may add some flaked almonds on top for a bit of crunch. - 23 Nov 2016
I make this pie with coconut oil instead of butter to make it dairy-free. - 28 Nov 2013 (Review from Allrecipes US | Canada)
As usual, I lacked some of the ingredients. Only had about 2/3 of the white sugar, so substituted Splenda brown sugar for the rest of the white as well as the brown sugar. Found a recipe for allspice- 1/3 each of nutmeg, cloves and cinnamon. Used salted butter- no unsalted. Greased the bottom of a 9x9 inch pan, because I had no crust. The result was good, but separated a little, which may have been from the Splenda or the lack of a crust. Tasted like it was missing something, but served over frozen waffles the next morning (drizzled with honey), this pear dish was absolutely delicious! Will make again. - 02 Nov 2014 (Review from Allrecipes US | Canada)