Lime Shortbread + Pear Frangipane Tart

Over coffee this morning, I decided I had to do some baking today. I couldn’t even remember the last time I’d baked. (Oh wait, then I remembered—less than two weeks ago.) Lately I think about pear tarts a lot so I opened up Williams-Sonoma’s Essentials of Baking to their “Plum and Almond Frangipane Tart.” I did the pear variation, substituting two Bartlett pears for the plums. My pâte sucrée needs work and the tart wasn’t as flawless as I hoped it would be but it’s delicious. Definitely doing this again, maybe with a different recipe.

Over the same cup of coffee and while paging through the same cookbook, I got a little distracted and pretty soon I was planning to make shortbread, too. No—lime shortbread. I used at least two teaspoons of lime zest to the one they call for. It could still be limeyer but that’s just my 2¢. There was a fleeting moment in which I thought of also adding a dash of white pepper but something convinced me otherwise or I forgot—it didn’t happen. Maybe next time.

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