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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fluted tart pan — quiches, fruit tarts, savory tarts
Precision slicing for carpaccio, chips, uniform cuts
French patisserie encyclopedia — 210 recipes with step-by-step photos
Professional Japanese mandoline — razor-thin slices, julienne blades
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fluted tart pan — quiches, fruit tarts, savory tarts
Precision slicing for carpaccio, chips, uniform cuts
French patisserie encyclopedia — 210 recipes with step-by-step photos
Professional Japanese mandoline — razor-thin slices, julienne blades
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Preheat oven to 400F. Combine cream cheese and butter in a food processor. Add the flour, 1/4 cup sugar, and the salt, and process until combined. (Dough will be sticky.) On a parchment-lined rimmed baking sheet, with lightly floured fingers, pat dough into an even 8-inch round. In a medium bowl, combine 1/4 cup sugar with the lemon juice and brandy. Halve pear lengthwise, and core (leave skin on). Cut each half lengthwise into 1/4-inch-thick slices; transfer to lemon-juice mixture; coat well. Drain slices in strainer. Arrange around outer edge of dough, overlapping slightly, then arrange remaining slices in center. Sprinkle tart with remaining 1 tablespoon plus 1 1/2 teaspoons sugar. Dust pears with the cinnamon. Bake until golden, 25 to 30 minutes. Serve warm or at room temperature.