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Pears sautéed in butter and cardamom with caramel sauce.

 
 Homemade Puff-Pastry Sweet and Savory Tarts
We make fresh, small-batch puff-pastry by hand and combine it with seasonal fruits and vegetables to produce first-quality tarts in the French style. We stint on nothing in the process.

It was my intention from the outset to make the highest-quality French-style tarts I could — a process that takes three days. All the puff-pastry is made by hand in small batches; and each tart is cut and shaped individually. No stinting on butter — I use prodigious amounts of an expensive European-style version with an especially high butterfat content. My fruit and jam are bought carefully and are of the least adulterated quality.

Find us every Saturday without fail from 9 am to 1 pm at The Millbrook (NY) Farmers' Market. The 2015 season runs from May 23rd till October 31st.

Outside of the season we also happily accept special orders; so think of us for your parties, luncheons, weddings and events. We're flexible and particularly fond of our customers.

One bite will tell you you're eating something special.

This is SLOW FOOD.


E-mail us at theartofthetart@gmail.com


Tartlets are our latest introduction. Just right for one.

 

I baked for this recent wedding. The couple veered from tradition and chose apple tartlets instead of wedding cake. It was a great success.



Apricots poached in saffron syrup.



Slow-roasted cherry tomatoes with coarse-grained mustard, toasted cashews and lemon-thyme.

Peaches poached in Riesling and mint.


Mirabelle plums poached in sweet Marsala.



Peaches poached in brandy on a bed of crushed Amaretti snaps.




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