Bake the Book: Pear Frangipane Croustade
Bridging the gap between summer and fall, Pie's recipe for pear croustade takes a Pithivier-style filling that's gooey and nutty, adding piles of pear slices and wrapping it all in layers of flaky pastry.
Tips: The best way to fit all the pear pieces onto the bottom round of pastry is to lay them in concentric circles, starting from the center and working your way outwards. Don't slice them too thinly, or you'll have far too many extra slices to eat while you work.
Food Fact: Caster sugar, also labeled "superfine", is a grade of sugar finer than granulated but coarser than powdered. It melts easily, resulting in smoother fillings and sauces. You can make your own caster sugar by sending some table sugar through the food processor for a few seconds. Be warned, however, that sugar will cut into plastic processor bowls, rendering them scratched or opaque.
As always with our Bake the Book feature, we have five (5) copies of Pie to give away.