The August 2009 Gourmet Magazine cover featured a glorious stack of ice cream sandwiches. So many food magazines, so many covers but that one I remember the best. I’m still sad that the magazine shuttered. I have fond memories of walking through the Conde Nast building and up to the Gourmet floor where the scripted black logo sign hung at the entrance. I worked with their events team at one point and I’m grateful to have collaborated with such an iconic magazine when I had the chance. Okay, enough reminiscing, and onto the sandwiches!

Earlier this month, I went on my annual strawberry picking trip, and the dessert I love to make AND eat with the berries are mini pavlovas. I’m really happy with the meringues. The first time I made one large disc and it cracked quite a bit. But, don’t worry. That is why you top it with whipped cream and fruit, and all is well.

2025 Update: Now almost 10 years later of making pavlovas and I think I’ve got it down. While there are always little things that can affect the way the meringues bake, I’d say this revised recipe is solid and I’m happy with the results. I like mini pavlovas for serving at a dinner party, but a large pavlova is a showstopper as well.

Voila, a Fourth of July flag tart!

When people learn that I’ve been to pastry school, they often ask “what do you like to make the most?” Nothing — is what I usually say. I’m inspired by what’s in season. (Talk about a snooze answer. Sorry, it’s the truth!) Recently though, I’ve been making a lot of tarts, so I’ve put together my tips for tart success, plus specific notes for the flag tart shown above.