This tart has a crisp, chocolate tart shell lined with sweet-tart dried cherries. The dark amber caramel filling is a little like pecan pie with WAY more flavor, and the whole thing is topped with abstract shards of bittersweet Callebaut chocolate.
3" tarts, $3 each 9" tarts, $18
A moist plum compote, with haunting flavors of anise, rum, and orange blossom water, surrounded by a soft, almondy tart dough. This marvel of a pastry hails from the Basque region of France and Spain. Traditionally, a Gateau Basque is filled with a cherry compote or vanilla pastry cream, but the plum filling is fitting too- nearby Agen is famed for the quality of its prune plums.
This hand-sized tart is topped with plums, but depending on the season our frangipane tarts might be topped with apples, peaches, grapes, pears, cranberries, or blueberries. A flaky, all-butter crust surrounds the frangipane, which is a classic filling made with ground almonds.
This tart is a perennial favorite at the farmers' market. A crisp, pate sablee shell is filled with a luscious, sweet-tart lemon cream, and topped with adorable hearts, also made out of tart dough. Lemon Lovers, we salute you!
$2.50 each, Minimum of 6 for a Special Order
This free form tart is made with a flaky, rye flour pastry dough sprinkled with a crunchy layer of cinnamon sugar. Slices of firm and tart Empire apples are pan-caramelized before baking, enriching their flavor.
4" galette, $3 10" galette, $18