Seasonal fruit tart
Baked tonight, on the shelf from 6:30 tomorrow.
The tart changes because the seasons do: rhubarb and strawberries in spring, apricots and mirabelles in summer, apples and pears once the mornings turn cold. The base never changes, sablé crust, almond cream, fruit, and nothing to hide behind.
How it is made
- Sablé pastry rolled and baked to a deep gold, a pale tart is an unfinished tart
- Almond cream underneath to catch the fruit juices
- Fruit bought whole, cut here, arranged by hand
Good to know
The chalkboard by the counter says what this week’s tart is. Whole tarts for six to eight can be ordered for the weekend, two days’ notice does it.
Allergens
Gluten, milk, eggs, nuts (almonds).
Recipes move with the seasons, for a severe allergy, always ask us directly before buying.
Order a cake or a buffet
Birthday cakes, pièces montées, breakfast baskets and buffet boards, tell us what, for how many, and when you will pick it up.
We confirm every order by phone before the ovens commit.Custom cakes need 48 hours, pièces montées and buffets, one week.