Results tagged Tart dough from David Lebovitz

People are often fascinated by what, and how, I eat. They think that if you’re a baker, you spend all your time eating pastries. Which is like thinking that bartenders spend all their time drinking. My not-so-secret strategy is that whenever I eat something, I want it to be the best of its genre. I don’t want or need a ton of cream or whatever;…

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I’ve been living in France for almost eight years and in all that time, I’ve yet to make even one of these classic French pear tarts. I don’t think I’ve ever been in a bakery that didn’t have wedges of this tart in little paper footings, ready to take out and be consumed right away. So I guess because I could always buy one, why…

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I was in the middle of a lovely spring lunch at Chez Prune up by the Canal St. Martin the other day with Paule Caillat, a woman who teaches cooking classes here in Paris. We talked about many things, but of course, the conversation quickly turned to the most important subject of them all: baking. And soon she began to tell me about this tart…

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