

I usually make it with between 2.25 and 2.5 pounds (roughly) to start, to account for skin and core loss. Notes: this cake can also be made with apples or other fruits.It is very nice served while still a little warm, or at room temperature.While it is still lukewarm, carefully loosen the tart from the bottom of the pan, lift it with spatulas, and transfer it to a platter.Place the pan in the upper third of the preheated oven and bake for 50 minutes, or until the top has become lightly colored. Make numerous small hollows on top with a finger and fill them with little bits of butter. Put the batter into the pan, leveling off with the back of a spoon or a spatula.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.Add them to the batter in the bowl, distributing them evenly. Peel the pears, cut them lengthwise in two, scoop out the seeds and core, then cut them into thin slices about one inch wide.Add the flour, mixing it in thoroughly to produce a compact cake batter. Add the sugar and a tiny pinch salt, and continue to beat.

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