Cheesus Crust Superstar
Your new favorite pastry trick
I have always enjoyed limitations, since they inspire me, and this tart owes its invention to the focus that winter imposes upon my doings in the kitchen. This idea started because I had a batch of the poached pears I shared yesterday, including some of their mulled wine caramel. That got me thinking about a certain flavor pairing based on two ingredients that (surprisingly) share a couple of flavor molecules and thus work nicely together. As a result, this tart has a sophisticated edge and exceptional depth—much like subscribers to this newsletter.
You’re going to need to make a batch of my Best Short Crust of All Time™, but with a delicious twist inspired by this bit of flavor pairing savoir faire. That crust (courtesy of my grandmother) is an all-time winner, and this variation adds another level of flavor. It also acts as a powerful lesson that will expand your pastry skills in an easy and unfussy way—you’ll be able to put this concept to use in a lot of tasty applications. You’re also going to need a batch of the wine-poached pears, and a few other things that you may already have around. Prepare to be delighted.
