Ingredients
For the crust
3/4 cup cake flour
1/2 cup all-purpose flour
1/8 tsp salt
1 tsp baking powder
10 Tbs unsalted butter
1/4 cup sugar
Grate zest of 1 lemon
1/2 tsp vanilla extract
1 large whole egg
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Make the crust. Sift together flours, salt, and baking powder into a medium bowl, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, lemon zest, and vanilla on medium speed until mixture is light and fluffy. 2. Add the eggs and yolk, one at a time, beating until well incorporated after each addition. Add flour mixture, and beat on low speed until just combined. Turn out onto platic wrap, pat into a square about 1 inch thick. Wrap well in plastic, refrigerate until firm, at least 2 hours. 3.Turn out dough onto a lightly floured work surface, roll out to 1/4 inch thick. Cut into 2-inch squares with a paring knife, transfer squares to a parchment-lined baking sheet. Cover with plastic wrap, refrigerate until firm, at least 30 minutes. 4. Preheat oven to 375 deg. . Make the filling: Peel and core the pears, and chop into 1/2-inch pieces. Place in a large bowl, and add dried cranberries, brown sugar, salt, pistachios, coconut, brandy, and cloves; toss until thoroughly combined. Transfer to a 2-quart pyrex or ceramic baking dish. Dot top with butter. 5. Remove dough squares from refrigerator; place on top of filling so that they are slightly overlapping, leaving some filling uncovered. In a small bowl, whisk together the egg and cream; brush over dough. Sprinkle with granulated sugar. 6. Bake until crust is golden and filling is bubbling, 30-35 minutes. Remove from oven and push crust partly down into fruit mixture. Serve warm.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
5-ply bonded stainless — searing, fond development, deglazing
Record your recipes and experiments — organized cooking journal
Universal suction lids — fit any pot or pan, no matching needed
Korean beef marinade — pear, soy, sesame, instant bulgogi