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Fresh Pear Tart

Ready In: 70 Minutes

Prep Time: 20 Minutes

Cook Time: 50 Minutes

Serves 4

Preheat oven to 375°F.
Beat the eggs and milk together in a bowl. Add the sugar and a tiny pinch salt, and continue to beat. Add the flour, mixing it in thoroughly to produce a compact cake batter.
Peel the pears, cut them lengthwise in two, scoop out the seeds and core, then cut them into thin slices about 1 inch wide. Add them to the batter in the bowl, distributing them evenly.
Smear the pan generously with butter, sprinkle lightly with bread crumbs, then turn the pan over and give it a sharp rap against the counter to shake loose excess crumbs.
Put the batter into the pan, leveling it off with the back of a spoon or a spatula. Make numerous small hollows on top with a fingertip and fill them with little bits of butter. Stud with the optional cloves, distributing them at random, but apart. Place the pan in the upper third of the preheated oven and bake for 50 minutes, or until the top has become lightly colored.
While it is still lukewarm, carefully loosen the tart from the bottom of the pan, lift it with spatulas, and transfer to a platter. It is very nice served while still a little warm, or at room temperature.