"Fans of the "Great British Baking Show" know Paul Hollywood, but might forget that the charming judge in the tent is also a world-renowned baker and bestselling author. His latest book is "Celebrate: Joyful Baking All Year Round" (Bloomsbury, $40), and the name is very appropriate. The book has chapters by the season, with cakes and party bakes getting separate billing."
"In addition to stellar recipes for drip cakes, mojito cupcakes and the like, you'll also find savory fare like empanadas, gorditas and a sausage braid. But a favorite part of the book is Hollywood's introduction, where he urges us to celebrate the seasons, celebrate other cultures and celebrate each other. A great lesson, even if there weren't bakes to accompany it."
"Pear Bakewell Tart INGREDIENTS For the pie dough: 1 c. (200 g) all-purpose flour, plus extra to dust 2 tbsp. powdered sugar 7 tbsp. (100 g) chilled unsalted butter, diced 1 large egg 1 tsp. lemon juice 2 to 3 tsp. ice-cold water For the frangipane: 7 tbsp. (100 g) unsalted butter, softened 1/2 c. (100 g) superfine sugar (see Cooking Tip) 2 large eggs, at room temperature 1/3 c. plus 1 tbsp. (50 g) all-purpose flour 3/4 c. (75 g) almond flour"
Recipes are organized by season, with cakes and party bakes separately categorized. Offerings range from drip cakes and mojito cupcakes to savory items such as empanadas, gorditas and a sausage braid. A central message emphasizes celebrating the seasons, other cultures and one another. A Pear Bakewell Tart adapts the classic cherry version by using pears paired with almond frangipane. The Pear Bakewell Tart recipe lists ingredients for pie dough, frangipane and assembly, including apricot preserves and sliced almonds. Directions begin with mixing flour and powdered sugar, rubbing in chilled butter until the mixture resembles fine breadcrumbs.
Read at Boston Herald
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