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.
-- Noelle Carter
Photo credit: Ricardo DeAratanha / Los Angeles Times