Cake meet pavlova. I first discovered this Nordic cake a couple of years ago and was immediately intrigued. Cake and meringue bake together resulting in a layered treat with lots of texture. You get the fluffiness of the cake, crisp airiness of the meringue and softly whipped cream with juicy macerated berries on top.
I was grocery shopping and the most vibrant rhubarb caught my eye. The stalks were SO uniformly red and beautiful. I often get inspired at the store or market, with no advance plan but seasonal ingredients are my favorite impulse buy. I decided to use the rhubarb as a topping for this panna cotta tart that I tweaked slightly here. The rhubarb was roasted with sugar, lemon and vanilla bean before arranging them in a herringbone pattern on top of the tart. They become nice and tender but still have some bite. Enjoy!
It is the middle of October and I’m craving peach pie. Last month, I had the tastiest slice in Portland from Lauretta Jean’s. I was perusing the farmers’ market and couldn’t resist. “I’m just going to look” I said. There were 6 pies to choose from but once the cashier said streusel, I was sold. The topping was really chunky and completely covered the sweet fruit. I’ve been thinking about it ever since.
I came up with this easy summer brunch tomato tart recipe based on my favorite bagel combination: Everything bagel, scallion cream cheese and fresh slices of tomato on top. Instead of the bagel as the base, it’s a puff pastry shell with a border of Everything Bagel seasoning. Watch the Everything bagel tomato tart assembly.
