I love tarts and I love tarts made with really yellow butter. But you already know that. I also love cream, cheese, ice cream and any milk derived products.I know you do too. So when I was invited by the Washington Dairy Commission to learn more about our state's dairy farmers, I jumped on the ...
I like to keep frozen pastry dough in the freezer for when I am in a pinch for dessert. Make a large batch of dough, divide it into disks and freeze for a later day. There is always room for tart when you have dough in the freezer. Take it out of the freezer into ...
I spotted Miren playing in the kitchen floor with the last box of sugar plums we had brought back from New York City. Some nearly turned to mush - they were so ripe. Her white tunic covered in yellow stains, she smiled. "I think it's time we bake a tart with these, don't you think?" I ...
It's been a few days since I have been here sharing some recipes and stories. I have continued to cook and bake, but life and work have kept me away from the blog for a bit. I came back from Montreal, unpacked, and quickly packed my bags again for a trip to New York City. Jon ...