Top Pick Of The Week

October 5, 2011


We made this T’ART in August with luscious fresh blueberries, but you can bake one with any fruit or veggie. Photography courtesy T’ART.

WHAT IT IS: A baking mix to which you add your favorite fruits or vegetables.
WHY IT’S DIFFERENT: The mix bakes up into a delightful rustic cake with fruit or a savory vegetable cake.
WHY WE LOVE IT: It’s easy, impressive and so delicious.


Add eggs, butter, fruit, vanilla extract and lemon juice to create a wonderful dessert.


T’ART: Not Exactly A Tart But A Delicious Baking Mix

Jump to the article index below


CAPSULE REPORT: When baking a new recipe, you never know what will emerge from the oven. It could be much better than you expected or no big deal. It could be different/good or different/not so good.

When the creator of T’ART baking mix asked if we would try her product, she didn’t have to twist our arm. We love the opportunity to bake something new.

We thought we’d be making tarts. But T’ART turned out to be much different—not a tart at all, except that we baked it in a tart pan. In any pan, it would have been a hit.

What’s A Tart?

A tart is a baked pastry with a buttery pastry crust. It’s  filled with a rich, firm filling. A tart is related to an open-face pie, but there are significant differences between pies and tarts.

What’s A T’ART?

While you can bake it in a tart pan (you can use any baking pan), a bag of T’ART mix does not produce a tart. There’s no crust. The batter looks like creamy polenta. And what emerges from the oven is a delicious rustic cake: a cross between a loaf cake (think carrot cake) and a fruit-filled muffin.

T’ART is a real find. It’s as good with brunch as it is an all-occasion dessert. The minute we finished our first T’ART (made with fresh blueberries), we wanted to bake another.

You can use any fruit or combination of fruits (even frozen fruit), or make a vegetable T’ART. It’s so easy that it will instill confidence in the beginning baker as it lets the experienced baker whip up something delectable with no effort.

T’ART (the name is a combination of tart and art) began as a recipe developed by Linda Amir. She’d bring the ingredients to dinners and parties with friends, and bake a delicious dessert to be enjoyed warm from the oven, the baking aromas filling the air. Everybody loved it. And inevitably, friends and family urged her to consider marketing a baking mix.

How To Serve Your T’ART

It took no garnishing whatsoever for us to demolish the entire T’ART. Moist and luscious, the lily needed no gilding.

However, for a special occasion, you can add:

Get your T’ART at At $5.99 per package, pick up extras for teacher gifts and stocking stuffers.

—Karen Hochman

Head to the index below to see what page you’d like to visit next.


More Tasty Tart Ideas

Martha Stewart's Pies & Tarts Rectangular Tart

The Best Dessert Sauces. For a touch of luxury, drizzle some white chocolate, dark chocolate or caramel sauce on your T’ART, brownie, etc. More information.

Martha Stewart’s New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites. A recipe a week for almost 3 years! More information.

Rectangular Tart Pan. Bake alluring fruit and vegetable tarts. Treat yourself to a rectangular tart pan (the pan is nonstick, too). More information.


This is Page 1 of a one-page article. Click on the black links to visit other pages:


Do you have friends who would enjoy THE NIBBLE?
Click here
to send them an invitation to sign up for their own copy.

© Copyright 2004-2024 Lifestyle Direct, Inc. All rights reserved. All information contained herein is subject to change at any time without notice. All details must be directly confirmed with manufacturers, service establishments and other third parties. The material in this e-zine may not be reproduced, distributed, transmitted, cached, or otherwise used, except with the prior written permission of Lifestyle Direct, Inc.

Contact Us