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14-by-4 inch Rectangular TartMedium
By Matt Lewis and Renato Poliafito
Published 2010
I basically bake with my liquor cabinet open and in full view. I prefer flavored liqueurs (Kahlúa, framboise, and so forth) over extracts (vanilla extract excluded), as they tend to be more subtle. Extracts tend to attack and take over a dessert. Liqueurs are content to stay in the background. Whiskey, on the other hand, is an entirely different dessert companion; it sexes things up with smoky undertones. I cannot imagine our pear tart sans whiskey. The pears take on a robustness and soul u