Pear Tart/Carrot Cake: Torta di Pere/Torta di Carote

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This cake is wonderful, I made it exactly as directed-- except I added the lemon zest plus a little fresh juice to the pear/grand marnier mixture. It looked like there was too little batter, but as it cooked it rose and filled in the spaces. I put about 2/3 of the batter on the bottom and 1/3 on top of the pears, in the middle. Wonderful and light!

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There's a lemon listed in the ingredients but not in the directions - so I followed the directions and never put in any lemon and it didn't taste right - too much flavor from the Grand Marnier. Also, I assume that the lemon is added with the pears but I could use a little more direction on preparing the lemon zest and grating. It would also help to state how many cups (more or less equal 2.5 pounds of pears. Should the pears be peeled? It was a simple recipe so I will try it again - with a lemon!

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I watched this being made some time ago and it looked wonderful and a typical Italian dessert like my grandmother would make. Well it was. While I was con-
cerned about the amount of liquid that was being poured onto the bottom mixture
of batter and the little bit of batter that remained be to little, I was incorrect. While
I read the reviews made by the other cooks, the one cooks views of doubling the recipe is not necessary. It turned out exactly like the one Mario made when I saw
him prepare it.

I give it five (5 stars for texture, flavor and easy recipe to make.

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He says to make the batter twice. And it's one egg plus one egg yolk for each recipe of batter. You make it once, let it rest after sprinkling in the baking powder (it thickens, then put it in the bottom of a round pan. Put in the pears, chopped, with the grand marnier or other (like wine, a sprinkle of sugar and a sprinkle of flour. Make the batter again (one egg plus one yolk, flour, milk whisking it together all the way through, then add baking powder last, wait for it to thicken, spread it on top of pears, add a sprinkle of sugar or bread crumbs (that's what he said--the bread crumbs make it savory, then cook in oven. It's a desert you eat with a spoon, not really a cake. I've made something very similar that is German, only using apples and cinnamon--that's why I watched it slowly and took notes--he doesn't tell you how much flour or milk, but I eyeballed it at the amounts given inthe recipe. Too bad the folks who write these up don't take the time--but he did say it only briefly in passing.

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I tried making the pear tart twice, and the batter is simply not enough for the amount of pears specified...Maybe twice as much batter and half as many pears could be the right proportion.