Pears in syrup in pastry case containing ground walnuts. This is presented by J.Salmon's ) 'Favourite Somerset Recipes' as being an English specialty, but we can find no reference to it, or anything like it, in the English annals. It appears to be simply a modification of the French Tarte Normandie aux poires et aux noix, for which we provide this original receipt in unadulterated Google Translate:
Tart with pears and walnuts
FOR 6 PEOPLE
250 g of pastry - 3 pears - 150g walnuts - 2 egg yolks - 50 cl of cream - 75 g sugar - 25 g butter - 20 g flour
Lights the oven to 200 ° (th. 6).
Etale the dough on a floured surface.
Butter a pie mouleà, then topped it with the dough. Pique the bottom with a fork and put in oven 5 minutes.
Peeler pears, cut them into strips. Reserve a dozen walnuts for decoration and passes the rest to the blender.
Beat eggs, cream and sugar, then add the mixed nuts.
Arrange the pears on pastry, sprinkled with egg mixture and bake in the oven 25 minutes.
At the exit of the oven, decorate the pie with walnuts reserved.