It is with delight that I share with you the desserts I created for the current Anthropologie Catalog, which you can find in the stores and on their website. They invited me to Philadelphia to bake and style the desserts and I had an absolute blast. It is a funny world I occupy, most of it spent alone in my kitchen, virtually interacting with all the wonderfully talented folks I’ve met online. So, when presented with the opportunity to work with the creative force that puts out the Anthropologie catalog, it took me less than an instant to reply with an enthusiastic, YES! And, as if that weren’t enough of an honor, they put my tart on the cover (below). Mind Blown. You can read the lovely piece they wrote about me and you’ll find the recipes for The Poached Pear Tart, Creme Brûlée and Apple Cranberry Crisp below.
The videos for all of the desserts can be found on my @ZoeBakes Instagram account.
Here’s the actual cover!*
Poached Pear Tart with Pastry Cream and Fall Fruits
Almond Tart Dough:
1/4 cup (30 grams) Almond Meal/Flour
1 1/4 cups (190 grams) bleached all-purpose flour
1/2 cup (65 grams) confectioners’ sugar
10 tablespoons soft butter
1 large egg yolk
- Make the almond tart dough: In a Stand Mixer cream the butter and sugar with the Beater Blade. Then add the yolk and mix to combine. Add the flour and salt, blend until it comes together.
- You can immediately press the dough into a 9 to 10-inch Tart Pan with Removable Bottom or form the dough into a disk and wrap it in plastic. Refrigerate for at least an hour.
- Roll out between a Nonstick Silicone Baking Mat (or wax paper) and a sheet of plastic wrap
- Use the silpat to pick up the dough and drape it over the tart pan. The dough will certainly break apart and you will have to press it into the pan, but by rolling it out you will have a uniform thickness.
- Scrape off the excess dough from the top of the pan. Freeze the dough for about 15 minutes while the oven preheats to 350 degrees.
- Fill the tart shell with foil and baking beans or Pie Weights. Bake for about 20 to 25 minutes or the crust looks golden on the edge. Remove the foil and continue to bake until the tart shell is golden on the bottom.
Poached Pears – thicken the poaching liquid to serve on the plate as a sauce.
1 cup heavy whipping cream
1 tablespoon confectioners’ sugar
1 teaspoon vanilla
Figs, plums, grapes, edible flowers, cherries or other fresh fruit for the top of the tart.
To Assemble the tart:
Bake the tart shell as directed. Fill with the pastry cream and bake for about 20 minutes, until the edge of the pastry cream starts to puff and set. Remove from oven, let cool at room temperature and then refrigerate for at least 2 hours.
Poach the pears and cool them to room temperature.
Whip cream, confectioners’ sugar and vanilla to soft peak.
Cover center of chilled custard with whipped cream. Arrange pears and other fruits on the cream.
*Photos from the catalog are thanks to:
Amy Batog – Photographer
Jisoo Kang – Creative Director
Jamie Allison – Art Director
Ali Hibbs – Producer
Claire Baker – Prop Stylist
Ryan Caligiuri – Prop assistant and food stylist assistant
Food stylist and recipes – Me 😉
There were even more people there, but unfortunately I don’t have their names. I just wanted you to get a sense of how many people it takes to create these beautiful images. They were all so uniquely talented and wonderful to work with.