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Ford's Filling Station warm pear buckle

Time 1 hour
Yields Serves 6
Ford’s Filling Station warm pear buckle
(Gary)

Tangerine cream

1

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

Cream cheese dough

1

Sift the flour, powdered sugar and nutmeg together.

2

In 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.

3

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

4

When 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.

5

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

Pear filling and assembly

1

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

2

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

3

Fill 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.

4

Bake 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.

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.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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