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Claire Saffitz and Natasha Pickowicz Demo

 














































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Photo by Alex Lau













 

Calling All Dessert Persons!
OUR Demo and Conversation
with Claire Saffitz & Natasha Pickowicz

presented by























 














































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Friday, december 18th
3 to 4 p.m. est























  

Claire showed us how to make her
salty nut tart with rosemary

Grocery list
Here’s everything you need to make Claire’s recipe at home

1 stick Kerrygold Unsalted Pure Irish Butter (4 ounces/ 113 grams)
Pine nuts (5 ounces/143 grams)
Walnuts (4 ounces/113 grams, coarsely chopped)
Honey (3 ounces/85 grams)
Sugar (1.8 ounces/50 grams)
Heavy cream (2 ounces/57 grams)
Extra-virgin olive oil (2 ounces/57 grams)
Light corn syrup (1.4 ounces/40 grams)
Fresh rosemary (½ teaspoon, finely chopped)
Almond flour (1.4 ounces/40 grams)
All-purpose flour (4.6 ounces/130 grams)
¼ cup powdered sugar (1 ounce/30 grams)
1 large egg yolk
Flaky salt (to serve)
Diamond Crystal kosher salt
Vanilla extract
























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Get The Recipe


don’t miss claire’s book!























 














































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more about claire and natasha






































































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Claire saffitz

Claire Saffitz is the former host of Bon Appétit’s “Gourmet Makes” and is a contributor to the magazine. She studied French cuisine and pastry in Paris after graduating from Harvard. Originally from St. Louis, Claire lives in New York City.






































































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Photo by Georgia Hilmer














Natasha Pickowicz

Natasha Pickowicz is an New York City-based pastry chef, writer, and activist. Most recently, she ran the pastry programs at NYC restaurants Altro Paradiso, Flora Bar, and Flora Coffee. Earlier this spring, Natasha was announced as a Finalist for the 2020 James Beard Foundation Awards for Outstanding Pastry Chef, her third year being nominated in that category. Much of her pastry work explores the relationship with baking and social justice, including ongoing collaborations with seminal NYC institutions like Lenox Hill Neighborhood House, God's Love We Deliver, and Planned Parenthood of Greater New York, for whom she helped produced a massive city-wide bake sale, raising over $150,000 between 2017 and 2019. Most recently, Natasha co-founded The Bake Sale Project (TBSP), an online resource that aims to explore and share bake sale strategies for home bakers and professionals alike, as well as co-founded In Good Taste, an online fundraising initiative that seeks to support local communities and organizations deeply impacted by the COVID-19 pandemic. Since summer of 2020, Natasha has created her own pastry pop-up called Never Ending Taste, which celebrates the relationship between local farming, social justice, and community bake sales, and has been held at New York City’s Superiority Burger, Brooklyn’s The Four Horsemen, L.A.’s Kismet, and San Diego’s Chino Farms.























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