Fellow cookbook lovers know that this time of year can’t be beat as publishers release a tsunami of books hoping to land a spot on kitchen bookshelves and holiday gift lists.

Fans of the “Great British Baking Show” know Paul Hollywood, but might forget that the charming judge in the tent is also a world-renowned baker and bestselling author. His latest book is “Celebrate: Joyful Baking All Year Round” (Bloomsbury, $40), and the name is very appropriate. The book has chapters by the season, with cakes and party bakes getting separate billing.

In addition to stellar recipes for drip cakes, mojito cupcakes and the like, you’ll also find savory fare like empanadas, gorditas and a sausage braid. But a favorite part of the book is Hollywood’s introduction, where he urges us to celebrate the seasons, celebrate other cultures and celebrate each other. A great lesson, even if there weren’t bakes to accompany it.

Hollywood included this classic British bake in his new book. Traditionally made with cherries, he used pears, which work beautifully with almond frangipane. “It really is a marriage made in heaven,” he said.

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Pear Bakewell Tart

INGREDIENTS

For the pie dough:

1 c. (200 g) all-purpose flour, plus extra to dust

2 tbsp. powdered sugar

7 tbsp. (100 g) chilled unsalted butter, diced

1 large egg

1 tsp. lemon juice

2 to 3 tsp. ice-cold water

For the frangipane:

7 tbsp. (100 g) unsalted butter, softened

½ c. (100 g) superfine sugar (see Cooking Tip)

2 large eggs, at room temperature

⅓ c. plus 1 tbsp. (50 g) all-purpose flour

¾ c. (75 g) almond flour

Drop of almond extract, optional

For assembling:

7 tbsp. (100 g) apricot preserves

1 (15-oz.) can pear halves in juice, drained (6 pear halves needed)

¼ c. (20 g) sliced almonds

DIRECTIONS

To make the pie dough: Mix the flour and powdered sugar together in a large bowl. Add the butter and rub in using your fingers until the mixture resembles fine breadcrumbs. Make a well in the center.

In a small bowl, beat the egg with the lemon juice and 2 teaspoons cold water, then pour into the well and mix into the flour, using a table knife. Bring the dough together using one hand, adding a little more cold water if needed. Gently knead the pie dough into a ball and flatten to a disc. Wrap in plastic wrap and refrigerate for at least 20 minutes. Preheat oven to 400 degrees.

Roll out the chilled pie dough on a lightly floured surface to ⅛ inch thick and use to line a 9-inch loose-bottomed tart pan, leaving a little excess overhanging the edge.

Line the tart crust with parchment and fill with a layer of pie weights (or uncooked rice). Bake for 12 to 15 minutes, until the pastry is dry to the touch. Remove the paper and weights and return the tart crust to the oven for about 5 minutes, until it is very lightly colored. Using a small, sharp knife, trim away the excess pastry from the edge. Turn the oven down to 350 degrees.

To make the frangipane filling: Beat the butter and sugar together until light and fluffy, then beat in the eggs one at a time. Stir in the flour, almond flour and almond extract, if using. Put the frangipane into a piping bag fitted with a ¾-inch plain piping tip.
Spread the apricot preserves over the base of the tart crust.

Starting in the center, pipe the frangipane on top in a spiral to fill the crust. Slice the pear halves and arrange the slices, overlapping, on the frangipane.

Bake the tart for 10 minutes, then scatter the sliced almonds evenly on top and bake for an additional 15 minutes until golden. Transfer to a wire rack and cool before releasing the tart from the pan. Cut into slices to serve. Serves 8 to 10.

Cooking tip: Using superfine sugar gives a smoother texture. Process granulated sugar in a food processor or coffee grinder to get the same results.

Tribune News Service