A traditional recipe from Tours, France, this dessert is also known as "Tarte bon chrétien," or "good Christian pie," a reference to the variety of pear.  It is enticing with its golden color and aromas that recall childhood desserts, a mixture of cake and pears. The slightly browned butter adds a delicious depth of flavor while the crunch of the nuts gives an agreeable texture.

Pears are a wonderful fruit that can be used raw or cooked, depending on the variety, in compotes, sorbets, pastries, jams, fruit juices and baked tarts and pies. Musk pears are preferable to pears with a grainy texture.

Finally a pie without cinnamon! This aromatic bark too often overpowers the delicate flavor of fruit.

Caramelized pears

1. Bring the honey to a boil in a skillet, add the pears and cook for 2-3 minutes.

Pastry

1. In a small saucepan, melt the butter and cook until browned.
2. Beat the egg whites to stiff peaks.
3. In a bowl, combine the icing sugar, hazelnut powder, flour and salt.
4. Gently fold in the egg whites and the cooled browned butter.

Pie

1. Line the pie crust with the caramelized pears and walnuts.
2. Pour on the batter.
3. Bake in a 210° C (425° F) oven for 12-14 minutes.