Pear and apple orchards still flourish in parts of wine country. The Russian River town of Sebastopol is renowned for its Gravenstein apples, prized for their crunchy texture and fine, tangy taste. When selecting apples for baking, it's best to choose crisp, tart ones—red, green, or yellow—which will complement a buttery pastry. The firm texture of Bosc pears works well for this tart, although any unpeeled ripe pears will do.
From Dean & DeLuca, The Food and Wine Cookbook, by Jeff Morgan (Chronicle Books, 2002).