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.
Gorgeous! I’ll be right over… (in a month or two)
goddamn it, I *was.* I wrapped up dinner at Siam at about 6pm. sigh. (hi from Seatac!)
If you’re going be be around for a couple more days I think I’m making chocolate cream pie tonight for eating tomorrow.
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
(I was posting that comment from the aiport and missed the pie. DAMMIT.)
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.