The very first “from scratch” dessert that I mastered was a proper French pear tart. Still a nervous cook, I was petrified at the idea of rolling out classic pastry dough, so, after much research, I found a recipe with a pressed-in crust—one that goes straight from mixing bowl to pan, where it’s smushed into shape with your fingers. Though I chose to make the tart because it was easy, I was blown away by its flavors—and by the oohs and aaahs of my dinner party guests. This recipe is an adaption of that original dessert, modernized with an almond- and hazelnut-infused crust and a lavender honey and crème fraîche filling.
Recipe from Cook Beautiful
Photography by Johnny Miller