Baking Expert
Catherine Christiansen

Pies and Tarts

“Talking of Pleasure, this moment I was writing with one hand, and with the other holding to my Mouth a Nectarine— how good how fine. It went down all pulpy, slushy, oozy, all its delicious embonpoint melted down my throat like a large, beatified Strawberry.”

Fruit tarts are Cinderella’s Pumpkin Coach, Wonder Woman’s invisible plane, the perfect vehicle for the incredible luxury, strength and beauty of summer fruits. Just one step above popping fruit straight into the mouth, fruit tarts showcase summer’s bounty in all its sweet simplicity.

If you’ve bake the tart shell in advance, this scrumptious tart comes together in just a few minutes. A light, orange-scented mascarpone mixture replaces traditional pastry cream in the filling—another big time saver.

Simple Pate Sablée Crust recipe

Summer Fruit Tart recipe

My next-door neighbor’s pies win competitions left and right, probably because for her, pie making is both art and meditation. When she’s feeling blue, feeling happy, feeling the need to give thanks or relax, she turns to pie.

In a big plastic tub seasoned with flour she keeps sifter, pie pans, rolling pins and vintage Tupperware pie rolling sheet. When she brings it out her dog, Lulu the Bearded Lady, prepares a seat under the table to catch bits of butter and crust in her scruffy mouth. Billows of flour, care and grace mark each step. Her grandmother’s tried and true recipe of boiling water, cold butter and flour quickly produces pliable dough to be rolled and layered into pans. Out behind the garage, a sharp knife cuts fat stalks of rhubarb, and soon sprinkles of cinnamon scent the air. Lulu’s chops are set in a permanent grin. Crusts are crimped and the kitchen fills with humidity and sweet caramelizing bliss. The result: succulent bribes, treasures and gifts for friends and family, pleasure for the baker and the takers.

Grandma's Pie Crust recipe

Rhubarb Pie recipe

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