Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Pear Tart
Pear Tart
(Crostata di Pere)
2 eggs
1/4 cup milk
1 cup granulated sugar
Pinch of salt
1 and 1/2 cups all-purpose flour
2 pounds fresh pears (about 5 to 6)
Butter for top of the tart
12 whole cloves (optional)
Take a 9-inch round cake pan, grease with butter and dust lightly with bread crumbs

Preheat the oven to 375F (190C) with a rack in the upper third of the oven.

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.

Pour the batter in the greased and dusted cake pan.

Top evenly with small pieces of butter and whole cloves (if using).

Bake at 375F (190C) 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 removing from the mould.

Remove and discard the whole cloves (if using) before serving.

Serve warm or at room temperature. Makes one 9-inch tart, about 6 servings.
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