Pastry chef Roy Shvartzapel layers roasted fresh apricots atop basil custard to make a gorgeous tart. The tender crust is extraordinary: Combining hard-boiled egg yolk and potato starch, it’s based on a classic dough that he learned from Paris pastry genius Pierre Hermé. Continue reading
Hi! I'm Grace and I want to personally thank you for visiting my food blog, and life's spontaneous moments shared through this website. Humbled by your support in what I do, I hope to continue sharing my passion for an agrarian, humane and sustainable lifestyle through your palettes and your hearts.
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