Pear Varieties

[mkayahara]

I'm looking to make a free-form pear tart this weekend, and the recipe I have calls for Anjou pears. All the local farmers seem to grow only Bartlett or Bosc, though. Is there one variety that would be better than the other to substitute for Anjou, in terms of holding its shape but not turning to mush when I bake it?

[paul o' vendange]

Bosc will hold its shape well. Used commonly in baking.

[Sethro]

It's the beginning of Seckell pear season...they are similar to an L'Anjou in texture and flavor. Also they are tiny, which might give you some more options for how you want to assemble (or like, free form) the dish.

[mkayahara]

Thanks to you both for your replies! I made the tart with Bosc pears, and it turned out very well.