During this season of short, cold days, it's nice to have a small (or even large) arsenal of recipes for baked goods you can make from scratch for high tea or brunch to brighten things up.
This rustic galette-style pear tart, with a rich cornmeal crust and lattice top, is a perfect edible homage to the winter solstice. (You can put this recipe in your summer file as well, substituting any combination of stone fruit and berries for the pears.) The crust is sturdy and reliable -- a good inaugural for those of you who are venturing into tart-making for the first time.
As for the topping, it's quite gratifying to make your own crème fraîche, and I recommend you give it a try. Or you can just buy a good commercial version of crème fraîche or some very fresh fromage blanc. Can't find these fancy dairy products? Plain or vanilla yogurt will do just fine in a pinch.
Contact Mollie Katzen via her website, www.molliekatzen.com.
