Combining seasonal quality ingredients that feed the body and the soul.
Every step in the process of making a tart is a meditative moment, starting with selecting the fruit. Wherever I shop (source) the fruit, I am looking for seasonal organic, colorful, tree-ripened fresh fruit with aromatic qualities which signal it is at its peak.
My pastry is made with organic unbleached flour, hand-cut with butter, lemon zest, and a splash of bourbon. Each light and flaky crust is rolled by hand with a French pastry pin and pressed into an 11” tart pan. The prepared fresh fruit is blended with up to a cup of organic sugar, depending on the fruit’s inherent sweetness. After each crust is filled, a slow 45-minute baking time allows the juices to meld into a fine, colorful and delicious tart. You will enjoy serving or savoring each bite! Each 11” tart may be easily sliced into 8 or 10 servings.
Organic Apple Tart
Thinly sliced organic Granny Smith apples, lemon juice, sugar make up this tart filling. The topping is oatmeal, butter, cinnamon, and brown sugar crumble. Baked to perfection.
Vanilla Pear Custard Tart
Four fresh ripe pears, sliced and arranged in a freshly pressed crust. A custard filling made of eggs, butter, sugar, a little flour, and vanilla paste is poured over the fruit and baked until the tart resembles a light golden brown soufflé. Lemon custard is available on request in lieu of vanilla.
Sweet Potato Tart
Select whole sweet potatoes, cooked and then blended with spices, egg, brown sugar, orange zest, and fresh ginger. Baked into a rich and decadent tart. Dollop with fresh whipped cream and enjoy!
Plump, tart, and a feast for the eyes. The late harvest plums provide a tasty and classy ingredient for an autumn tart. Each Sugar Plum tart is topped with caramelized sugar.