My tart obsession began with the fruit tart. Buttery crust, creamy, lightly sweetened filling, juicy fruit on top. It was one of the first desserts I learned to make. After many years and tarts later, the one thing that has remained most important is no soggy crust! I will do everything in my power to ensure it stays crisp and that often means bringing components and tools (offset spatula, pastry brush) to parties to assemble just before serving. Note, even though I wish to assemble it fresh, the components can be prepared 1-2 days in advance.

Valentine’s Day has always been one of my favorite holidays. It’s the perfect reason to make everything heart-shaped and it doesn’t seem excessive. What can I say, I like hearts. After making my annual galette des rois in January, I asked myself, why is it only for New Year’s? I took the general galette concept of puff pastry with nut filling and came up with a Valentine’s Day version that has chocolate and toasted hazelnut cream filling.

My favorite cake. That’s a pretty big statement to make but it’s true. I love the Russian Honey Cake from 20th Century Cafe (now closed) in San Francisco. I’ve posted about it one, two, three … okay, lots of times. 12 layers of tender honey cake separated by luscious burnt honey and dulce de leche cream. Every time I’m in the quaint cafe having a slice, I tell myself, I need the recipe. My wish came true this Christmas when it was published in The New York Times! Cancel all plans. Must make cake.

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UPDATE: Pastry chef Michelle Polzine published a revised version of the recipe in 2019 that is also in her new cookbook Baking at the 20th Century Cafe.

I love to pair figs and cheese. Nothing beats that sweet and savory combination. I used mascarpone and a bit of cream cheese for the filling. I made one tart prior to this with goat cheese that my family deemed too strong. When they have specific criticism like that, I take it pretty seriously, considering 99% of the time, they’ve inhaled my desserts before they can properly assess for flavor, taste, texture, which I’m doing constantly throughout the baking process and after I’ve served it. I swapped for mascarpone and am very happy with the results.

If I am forever known as the crazy pink pearl apple girl, I’ll gladly accept it. On Instagram, I tried to give myself the title “unofficial pink pearl apple ambassador” so it sounds less obsessive but honestly, I am truly, madly, deeply in love with these fruits.