Spiced Pear Tart
Gently spiced poached pears, vanilla pastry cream and flaky puff pastry are the stars of this sophisticated dessert that was created for the 2019 NYT Food Festival by Rachel Gaylord, the pastry chef at La Mercerie in New York. Ideally, this delicate tart should be eaten the day it’s made, so if you’re planning to serve this at a dinner party, make all of the components in advance and assemble the tart just before your guests arrive. Leftovers, if you have any, should be stored in the refrigerator and brought to room temperature before serving. The pastry will have lost some of its flakiness, but it will still be delicious. (This adaptation mercifully calls for store-bought puff pastry, but if you’re feeling ambitious, you can make your own.) Margaux Laskey
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