Here’s an easy-to-prepare Finnish Rhubarb Tart recipe to highlight those blushing tart rhubarbs. It can be baked into round tarts or rectangular pans to make bars. This is a crustless tart with a frangipane cake filling that cools into a sturdy layer that you can eat with your hands. It pairs well with vanilla bean ice cream or whipped cream when eaten warm.
Last Monday was Blue Monday, supposedly the most depressing day of the year, according to a publicity campaign from a travel company. This pseudoscience was based on a formula including factors such as weather conditions, debt level (i.e. debt from the holidays, I assume vs ability to pay), time since Christmas, time since failing new year’s […]
Finding California Meyer lemons in Vancouver in the dead of winter calls for a celebration: the kind that involves a spatula dancing around the pot to make curd. This silky smooth concoction is something I could eat by the spoonful, like Nutella. If one can resist eating the bowl clean, I would highly recommend that you lay it on a bed of shortbread and bake into luscious zesty and buttery bites. The curd can be made ahead and stored in the refrigerator or freezer. And you can use regular lemons that are readily available.
Summer will not be complete without some fresh fruit tart. You can easily grab one from the grocery store or the bakery, but why do that when you can pick a few pounds of fruit from the farmer’s market to eat and bake with the family? There is nothing more intimate and comforting than communing together with the bounty of the season. This is one of my absolute favorite tart recipe combination and one that instantly etched its place among family members from the very first time I made it.