Cakes and tarts

  Complex flavors, interesting combinations, and sweet but not too sweet characterize our rustic cakes and tarts. Every ingredient counts. Each component complements the next. For us, even the simplest tart crust has to delight.
 
 Almond custard tart

      A cross between tart and cake, with a semi-sweet tart crust encasing a creamy almond vanilla custard.

   My mother's apple cake

      A family tradition and a wonderful alternative to holiday fruit cakes. Moist beyond belief, with a blend of sweet and tart apples, walnuts and a variety of spices, soaked in a sweet buttermilk sauce.

   Butter Cakes 

      An extravagant play on pound cake. With blends of extracts and your choice of two beautifully flavored crumbles: vanilla and almond flavors, and toasted, slivered almonds; or blueberries and a blend of sugars.

   Buttermilk tart

      Inspired by English farmhouse baking, a lovely, simple custard-filled tart.

   Galaktoboureko  

      Greek phyllo pastry. A light, barely lemony custard layered between sheets of phyllo, soaked in a sweet syrup with a squeeze of lemon.

   Italian ricotta tart

      A traditional Italian tart, with homemade ricotta, Marsala and vanilla in a sweet pastry crust.

   Plum (or strawberry) tart

      Velvety, shimmery custard poured over bourbon-, orange- and tea-soaked dried plums (or strawberries macerated in Marsala and Fiori di Sicilia) scattered over a slightly sweet, buttery tart crust.