Ripe pears and sweet-tart dried cranberries are the stars of this fruit crumble. The topping is an old-fashioned mix of oatmeal, brown sugar, and butter.
About Gordon Hamersley
Gordon Hamersley honed his cooking skills at various French restaurants in Boston while he was still a student at Boston University in the 1970s. He opened Hamersley’s Bistro in Boston in 1987 and won the James Beard Foundation’s Best Chef: Northeast Award in 1995. His first cookbook, Bistro Cooking at Home, won an IACP Cookbook Award in 2004. @GordonHamersley
Pissaladiere ~ Olive-Onion Tart
The full-flavored saltiness of anchovies and the earthy meatiness of oil-packed black olives play off the carmel sweetness of onions in this famous French tart.
Goat Cheese, Roasted Beet, and Walnut Tart
Smooth goat cheese, colorful roasted beets, and walnuts speckle this creamy, quiche-like tart–all of which is nestled in a flaky buttery crust.