As everyone knows, I have no issue straying from a recipe. I have made Tart tartine before for this blog, a couple times actually, so if you need the recipe, I suggest clicking Barefoot in Paris (the cookbook it came from) or French or Dessert.
This morning, I greased the dish, laid out my pears and added banana, because normally my tart seems not fruity enough. I also tried to make it prettier than usual. For my syrup, I replaced the sugar/water syrup with the juice from the pears, a couple tablespoons of sugar and Vouvray.
Other than that, I stuck to the recipe and it's in the oven now. I also have a double batch of French bread rising.
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