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Ford's Filling Station warm pear buckle

Ford's Filling Station warm pear buckle
Gary Friedman / Los Angeles Times

"IT'S all about the fruit," says Sherry Yard, executive pastry chef at Spago. "A crumble should maintain the integrity of the fruit." It should -- and it does. These days L.A.'s smartest pastry chefs are taking cobblers and crisps and ... Read more

Total time: 1 hour, plus chilling time | Serves 6

Tangerine cream

  • 1 cup whipping cream
  • 3/4 teaspoon tangerine zest
  • 2 tablespoons tangerine juice
  • 2 to 3 tablespoons sugar

Step 1Combine the whipping cream, zest, juice and sugar and whip until stiff. Chill.

Cream cheese dough

  • 2 cups flour plus extra for rolling out
  • 1/2 cup powdered sugar
  • 1/4 teaspoon ground nutmeg
  • 1 cup (2 sticks) butter, softened
  • 1 (8-ounce) package cream cheese, softened
  • 1/3 cup granulated sugar
  • 2 teaspoons vanilla extract
  • Pinch of salt

Step 1Sift the flour, powdered sugar and nutmeg together.

Step 2In an electric mixer, combine the butter, cream cheese, granulated sugar, vanilla, salt and cream together until smooth. Remove from the mixer. Using a spatula, gently fold in the flour mixture until just incorporated.

Step 3Divide the dough in half. Wrap each half well and chill for a few hours.

Step 4When ready to use, flour a board generously to keep the dough from sticking. Roll out half the dough at a time until one-fourth inch thick. Keep dusting with flour as the dough is turned.

Step 5Cut into 6 (4 1/2 -inch) rounds to place on top of the pear filling; chill.

Pear filling and assembly

  • 12 ripe Comice pears
  • 1/2 cup sugar plus 1 1/2 teaspoons optional sugar for sprinkling
  • 2 teaspoons ground ginger
  • 2 tablespoons cornstarch
  • Chilled dough circles
  • Tangerine cream
  • Mint sprigs for garnish (optional)

Step 1Heat the oven to 425 degrees. Peel, quarter and cut the pears into one-fourth inch thick slices.

Step 2Sprinkle the pears with the sugar, ginger and cornstarch and mix well.

Step 3Fill baking dishes with the fruit mixture, mounding in the center. Place the chilled dough cut-outs on top of the pear filling, making a hole in the center for steam to escape. For added texture, sprinkle each with one-fourth teaspoon sugar. Place on a baking sheet.

Step 4Bake 10 minutes, rotate and bake 10 to 15 minutes longer, until the top is golden brown. Cool slightly. Spoon tangerine cream on top and serve.

Note: From Verite Mazzola at Ford's Filling Station in Culver City. Chef Mazzola uses round 1-inch deep gratin dishes measuring 4 3/4 inches in diameter.


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