[Photo: Kathy Chan] A fig tart spotted at Financier, one of their seasonal sweets. A buttery shortbread crust, with chopped almonds piled above marzipan and a shiny caramel glaze. Cuts of fresh tender figs and a solitary raspberry. I...
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After dinner at DBGB last week, Ed, Robyn and I shared a trio of desserts. I tried to pick a favorite, as I always do when a crowd of sweets land at the table. But really, such a task...
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At Patisserie Claude, the anatomy of an apple tart includes a crackly butter crust, thin sliced apples, fruit glaze, and a sugar dusted rim. I'm still a firm believer that the patisserie churned our higher-quality products when Claude was...
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Photograph by Phoebe This pistachio apricot tart from Bouchon Bakery is more cake than tart, but I'm not complaining. It is supermoist, superdense, and super pistachio-y. Upon being sliced, the "tart" oozes a filling of thick apricot slices. The...
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