Pomme d'amour. (Don Kelson / Los Angeles…)
In our latest Master Class, Thomas Keller celebrates a simple yet elegant custard tart:
"So often when people plan Valentine's Day dinners, they want to finish with a big, elaborate dessert. I prefer to go in a different direction. To me, nothing expresses love better than a simple dish that is taken to a new level because you've taken extra care in its making.
"A perfect example is the very simple custard tart called Pomme d'Amour that is made by Knead Patisserie in San Francisco. Technically, I suppose this should be called a croustade d'oeuf, since it's nothing more than a custard baked in a crust, but I like Knead's version enough to call it by its name.
"There are only two elements — the crust and the pastry cream filling — but by making each as good as it can be, you wind up with a dish that, like all perfect pairings, is greater than the sum of its parts."
He includes the recipe, and you can watch Bouchon Beverly Hills pastry chef Alen Ramos walk you through the technique in the video above.
This week's recipes include:
When you try one of this week's recipes or any L.A. Times recipe, let us know! Upload a photo to the "Our Recipes, Your Kitchen" gallery to share your take on the recipe and tell us about yourself. Your photo will be posted online on our L.A. Times Food page.
The magic of pate-a-choux
Go behind the scenes at the Test Kitchen
Browse hundreds of recipes from the L.A. Times Test Kitchen
You can find Noelle Carter on Facebook, Google+, Twitter and Pinterest. Email Noelle at firstname.lastname@example.org.