This tart is named after the gorgeous Jumbo Pears from Takasaki, Atago, the key ingredient in this creation.
Feels almost similar to Tart Bourdaloue, a classic French recipe made with Pâte Brisée, poached pears, and frangipane. However, we didn’t want to poach or soak the pears in syrup, instead we aimed to highlight the natural sweetness and texture of these pears. We’ve also added a touch of rum since they do pair so well with pears.
Fun fact: Atago is one of the varieties of Takasaki’s Jumbo Pears. One of the oldest and most representative variety of late-ripening pears. It has a Snow White beautiful colour, balanced acidity and sweetness and they are oh-so-juicy. Only pears weighing more than 1.1kg are considered Jumbo Pears.
