This recipe makes more than you will need for the Rhubarb-Flan Tarts on page 40, but you can use it for any fruit cobbler or crisp or crumble. I love those kinds of desserts.
Recipe information
Yield
makes about 3 cups
Ingredients
7 tablespoons (99g) unsalted butter, softened
Scant 1/2 cup (94g) sugar
1/2 teaspoon grated lemon zest
Generous 1/4 teaspoon (1.5g) coarse salt
3/4 cup (94g) all-purpose flour
1 cup less 1 tablespoon (94g) graham cracker crumbs
1/4 teaspoon (1g) baking powder
Preparation
Step 1
Put the butter, sugar, lemon zest, and salt in the bowl of a standing mixer fitted with the paddle. Beat at medium speed until creamy.
Step 2
Whisk the flour, graham cracker crumbs, and baking powder together. Add to the butter mixture and beat at medium-low speed just until crumbly, scraping the bowl a couple of times.
Step 3
Transfer to an airtight container and store in the freezer until you’re ready to use it or for up to 2 months.
Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.
Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.
Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__
