This week’s Culinary SOS: Perbacco’s pine nut tart
This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts.
This week’s Culinary SOS comes from Deborah Pollack in Ventura:
My husband and I recently spent a weekend in San Francisco and had a superb dinner at Perbacco. Everything was wonderful, but our dessert was one of the most delicious I’ve ever tasted. If you could get the recipe for its pine nut and honey tart, I could begin to cure my craving.
I love everything about this tart. Not too sweet and with just the right touch of saltiness, this rustic dessert takes on light floral notes from the addition of Tasmanian honey, balancing the richness of the buttery pine nuts. The crust owes its perfectly flaky texture to a little lard, which the restaurant renders from heritage pigs. Pastry chef Suzanne LaFleur was happy to share her recipe.
Enjoy, Deborah! You can find the recipe here.
Click here for more Culinary SOS recipes. If you have a favorite restaurant recipe you’d like to request, feel free to email me at noelle.carter@latimes.com. I’ll do my best to track it down.
ALSO:
Go behind the scenes at the Test Kitchen
134 recipes for your favorite restaurant dishes
Browse hundreds of recipes from the L.A. Times Test Kitchen
-- Noelle Carter
twitter/noellecarter
