adapted from my blog: http://iwasborntocook.blogspot.com/2011/03/et-tu-anjou.html
¼ cup milk (I used 2%)
1 cup granulated sugar (I used Splenda)
pinch of salt
1½ cups AP flour
2 pounds Anjou pears (about 5 or 6)
butter for dotting the tart
1½ tablespoons ground cloves
No nutrition information available
Preheat the oven to 375 degrees with a rack in the upper third of the oven. Grease a 9-inch round baking pan with butter, then dust with flour. Peel the pears, cut in half lengthwise, and core to remove the seeds. Slice the pear halves into thin slivers.
Beat the eggs and milk in a bowl. Add the sugar and a pinch of salt and continue beating until well blended.
Add the flour to the eggs and milk. Mix to form a thick cake batter.
Add the pears to the batter and mix gently until the slices are evenly coated. Deposit the batter in the greased and dusted cake pan. Top evenly with small pieces of butter and ground cloves.
Bake at 375 degrees for about 50 minutes, or until the top is well-browned. Let the pear tart cool in the pan for at least 15 minutes before unmolding. Serve warm or at room temperature.