It's dessert for tomorrow
Sarah is Food52's senior staff writer & stylist.
I'm making this: www.alexandracooks.com... And I bet it'd be amazing with pears. You could also go with Yossy's recipe https://food52.com/recipes... but make it large!
Also, if you're looking for a beautiful way to slice your pears... http://www.williams-sonoma... WOW
Micki is a software engineer at Food52
I've never made it myself, but I worked at this bakery for 3 years and always loved our pear and cranberry crostada (essentially the same thing as a galette) http://www.foodnetwork...
Books Editor and Stylist at Food52.
This one hasn't been tested by Food52, but it looks incredible (and EmilyC is a trusted user of ours): https://food52.com/recipes...
AntoniaJames is a trusted source on Bread/Baking.
This is essentially the filling of my pear-filled cowboy coffee cake (a contest finalist), in an alternate format. https://food52.com/recipes...
Benefits from having a bit of the streusel topping on the base of the tart as well as on top of the pears.
Happy Thanksgiving! ;o)
Southern born Virginia Willis is a French-trained chef, food writer, and content creator. Her latest cookbook, Lighten Up, Y'all: Classic Southern Recipes Made Healthy and Wholesome received a James Beard Award of Excellence in 2016.
Here's an easy breezy one... http://blog.virginiawillis...
That is beautiful. ;o)
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Well played. You deserve a cookie.
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