Tartology
Rustic fruit tarts are easy to make, look impressive, and taste great. You should probably be making them. But when I say they’re easy to make, I don’t mean to underplay Laurie’s estimable pastry skills. Examine the evidence.
We’ll be eating that in about an hour, if you’re in the neighborhood.
Comment by Neil
Gorgeous! I’ll be right over… (in a month or two)
Posted on July 30, 2006 at 6:22 pm
Comment by stacy
goddamn it, I was. I wrapped up dinner at Siam at about 6pm. sigh. (hi from Seatac!)
Posted on July 30, 2006 at 9:31 pm
Comment by mamster
If you’re going be be around for a couple more days I think I’m making chocolate cream pie tonight for eating tomorrow.
Posted on July 31, 2006 at 6:54 am
Comment by Chris
Rats, missed the annual blueberry tart. (I was in Princeton, which was simply a Festival of Humidity.)
What’s Laurie’s secret on the pastry? Didn’t this receipe have a little milk in it or something?
Chris
Posted on August 2, 2006 at 8:58 pm
Comment by stacy
(I was posting that comment from the aiport and missed the pie. DAMMIT.)
Posted on August 3, 2006 at 10:21 am
Comment by Laurie
Tart crust is from the August/Sept. 2005 issue of Fine Cooking and is made from flour, butter, sugar, salt, 1 egg yolk, and 3 T milk. Chris, I’ll send you the recipe. We were thinking of you and would love to have you over for tart some time.
Posted on August 3, 2006 at 7:01 pm