TANTALIZING TARTS

A tart should never whisper too softly. It should sigh with butter, shimmer with custard, and glow with fruit or chocolate. My tarts are baked with patience and a steady hand — from the slow stirring of vanilla custard to the glossy swirl of caramel or meringue. Each one is simple, but never plain. Made from scratch, meant to be shared, and best enjoyed when no one’s watching too closely.