Results tagged Tart dough from David Lebovitz

I was invited to a lovely lunch at the 3-star restaurant Alléno Paris (Pavillion Ledoyen), hosted by Mauviel, a French company that makes copper cookware in Normandy, that one day, I’m hoping to visit. Although mispronouncing the name when I was introduced to the owner probably didn’t help my chances! Nevertheless, I did my best in the charm department. (Foreigners are often given a pass…

Continue reading...

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;…

Continue reading...

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…

Continue reading...

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 friend 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 dough…

Continue reading...