4 tablespoons melted butter
6 tablespoons sugar, divided
1/2 cup flour
1 teaspoon baking powder
Grated zest of 1 lemon
1/2 cup milk
1/2 cup fine macaroon crumbs
Whipped cream for garnish (optional)
Preheat oven to 325 degrees F.
In a bowl, combine the butter, 4 tablespoons sugar, egg, flour, baking
powder, lemon zest, and milk.
Pour into a greased 9 or 10-inch tart pan.
Peel and core the pears and apples. Cut into thin slices.
Alternate layers of the pears and apples over the cake batter.
Combine the remaining 2 tablespoons sugar with the macaroon crumbs.
Sprinkle the crumb mixture over the fruit.
Bake for 50 minutes or until golden brown.
Transfer to a wire rack to cool.
Dust top with confectioners' sugar.
Serve topped with whipped cream, if desired.
Modern espresso machines have the technological advantage, but there's much to be said for keeping it simple with a stovetop brewer. While they may not yield a perfect crema, they brew a great espresso.
First introduced in 1933, the Bialetti company says that the Moka resides in 90 percent of Italian households.
Using it is simple: fill the bottom chamber with water, place ground espresso in the metal filter, screw on the top, and place over medium heat. Pressurized steam forces boiling water up through the grinds and into theupper chamber. Your espresso is ready in under 5 minutes.