A fresh fig and raspberry tart from pastry god David Lebovitz's new cookbook
If you're wondering how many egg yolks to use in a basic ice cream base, or noodling over the correct proportion of flour to sugar for your favorite cookie recipe, there is one infallible source: David Lebovitz. After working as a pastry chef at Chez Panisse for twelve years, Lebovitz went out on his own and began spreading the gospel of wonderful desserts through cookbooks, culinary tours, and his blog. The Paris-based chef has a brand-new cookbook, Ready for Dessert: My Best Recipes, that culls together the most otherworldly souffles, perfect pies, and foolproof cookies from his entire cooking, blogging, and testing career. The recipes range from downright simple to slightly advanced, but you won't find any nutso ingredients or techniques. In some cases, Lebovitz slightly tweaks favorites, like an apple-pear crisp with grappa-soaked raisins and polenta topping; elsewhere, he just gives you the best possible version (see Chocolate Crack Cookies). I'm starting with his Peanut, Butter, and Jelly Linzertorte.
That tart looks too beautiful to eat! I, of course, would have no problem doing so! Looking forward to seeing the new book. Mr. Levobitz never disappoints!