This recipe makes more than you will need for the Rhubarb-Flan Tarts on page 40, but you can use it for any fruit cobbler or crisp or crumble. I love those kinds of desserts.

　　

Ingredients

makes about 3 cups

　　7 tablespoons (99g) unsalted butter, softened

　　Scant 1/2 cup (94g) sugar

　　1/2 teaspoon grated lemon zest

　　Generous 1/4 teaspoon (1.5g) coarse salt

　　3/4 cup (94g) all-purpose flour

　　1 cup less 1 tablespoon (94g) graham cracker crumbs

　　1/4 teaspoon (1g) baking powder

　　

Step 1

Put the butter, sugar, lemon zest, and salt in the bowl of a standing mixer fitted with the paddle. Beat at medium speed until creamy.

　　

Step 2

Whisk the flour, graham cracker crumbs, and baking powder together. Add to the butter mixture and beat at medium-low speed just until crumbly, scraping the bowl a couple of times.

　　

Step 3

Transfer to an airtight container and store in the freezer until you’re ready to use it or for up to 2 months.

　　Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__