Summer-turning-autumn is a subtle atmospheric shift. An electric, harvest season undercurrent crisps the air, dries the leaves, and ripens the queenliest fruits of the year—peaches, blackberries, pears—to syrupy, bursting sweetness. The arrival of late summer’s bounty marks the official start of baking season—no longer is the temperature too gruesome to turn on one’s oven, and some of nature’s most fleeting treats are ready for the feasting. Here, four Canadian pastry chefs share summer fruit desserts in tribute to the season, from sweet-tart blackberry macarons to a pear-studded maple financier.
- Blackberry Macarons by Nadège Nourian of Toronto’s Nadège Patisserie.
- Vanilla-Bouron Peach Profiteroles by Adam Chandler of Vancouver’s Beta5.
- Maple and Buckwheat Financier Cake with Pears by Patrice Demers of Montreal’s Patrice Pâtissier.
- Pear Almond Tart with Blackcurrant by Thomas Haas of Vancouver’s Thomas Haas Chocolates & Patisserie.
This article was originally published on August 15, 2017.
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