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"It's all about the temperature of the pastry-that's the challenge," she explains. Luckily, after a lifetime in the kitchen-and this past year spent visiting the Marion Square farmers market every weekend to collect fresh fruits, vegetables, meats, and cheeses-she's got it down to a science and is ready to share her knowledge. It shouldn't be a hard sell. From pear with Roquefort to panna cotta with roasted figs, Tart Love has, as she says, "a tart to satisfy every soul."
— Kinsey Gidick, "Quick Bite: Queen of Tarts"