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Make your own fruit tart—or any kind of tart you like—with the unfilled shells. |
| WHAT IT IS: Top-quality frozen gourmet tarts. |
| WHY IT’S DIFFERENT: Pastry chef-quality tarts, ready to thaw and serve. |
WHY WE LOVE IT: (1) Always at the ready. (2) We create the garnish (several are suggested on the box) and that’s like creating the dish, isn’t it? As Daphne says, “We do the work, you take the credit.” |
| WHERE TO BUY IT: DaphneBaking.com and retailers in the northeastern U.S. Other retailers: Get on board! |
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Queen Of Tarts: We Crown Daphne Baking Company
Page 3: More Fruit Tarts
This is Page 3 of a four-page article. Click on the black links below to visit other pages.
INDEX OF REVIEW
MORE TO DISCOVER
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Tart Varieties (Continued)
Ready for more?
Passionfruit Tart. Passionfruit, along with Lemon Tart, represents the more sophisticated end of the Daphne line. While anyone, child or elder, will relish the sweet comfort of Chocolate or Macadamia Nut or Raspberry or Pumpkin, these two flavors appeal to the slightly more sophisticated palate. They layer a bit of tartness onto the sweet, adding complexity—and thus they are our our personal favorites, although we would turn no Daphne tart away (we even ate them for breakfast—the fruit tart varieties, of course). While passionfruit can be puckery tart in some hands, here it is very gentle—less tart than the lemon, although both are very inviting. In this case, “tart” is art. (See the photo on Page 1.) As with the Lemon Tart, pair Passionfruit with an after dinner wine in the Muscat family: a French Beaumes de Venise or a California Muscat.
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Pumpkin Tart: Enjoy it year-round—it’s not just Thanksgiving fare!
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Pumpkin Tart. You don’t need to wait for the holidays to enjoy pumpkin. This colorful fruit should be enjoyed year-round. To show how popular it is at any time, when we served all of the tarts to THE NIBBLE staff on a 70-degree day in April, peals of “Pumpkin!” rang out, and everyone passed over the more glamorous lookers to try the Pumpkin Tart first. Thanks to Daphne’s satiny pumpkin custard, nicely spiced with cinnamon, ginger and a top note of clove, peals of “Pumpkin!” can ring in your home year-round. Garnish with whipped cream (see Daphne’s flavored whipped cream recommendations) or mascarpone and a grating of fresh nutmeg. (See photo above.) For wine pairings, look to a Pedro Ximénez, Oloroso or Cream Sherry, a late harvest Riesling or a tawny Port.
Unfilled Tart Shells. If you have a tart concept, you can whip it up and put it in a ready-to-eat tart shell. Maybe it’s just plain and simple fruit to end a big meal. Or a sleek vanilla lavender mousse tart. Or a chocolate Bourbon tart, to surprise hubby with his favorite Maker’s Mark Bourbon. The sky’s the limit. (See unfilled tart photo at top of page.)
Continue To Page 4: Tart Garnishes
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