Pear, shortcrust, whiskey . . . I’m in for this ride . . .
I am hardly a pear tart expert, but there are (IMHO) 4 general ways to go with a fruit tart.
- frangipane - classic almond custard/batter poured around
- Just fruit - so just sliced fruit arranged and baked
- Fruit with crumble - just sliced fruit with a butter/flour mix crumbled over the top
- batter filling - as naf linked to above, a batter that is very similar with frangipane but with no almond
Thinning a fruit/jam with liquor to glaze the top of a fruit tart is very classic, so if you remember whiskey then I’d go with that. But it wouldn’t be traditional to glaze a “batter” filled tart, those are typically just dusted with powdered sugar (sometimes). So I wonder if it was a more straight forward fruit tart (a la #2, or #3).
So do you specifically remember your Mom pouring a batter into the tart? Topping a fruit tart with a crumble can create more of “filling” in the tart, since the flour in the crumble will also help thicken juices.
If your siblings remember red pears, do you remember your Mom poaching the pears before making the tart? That could easily create red pears - though a thinned jam glaze could do the same.
Just some things to consider.