This delectable and flaky cherry tart should be served warm with a fruity black tea — and maybe some vanilla bean ice cream. It can be made gluten free as well as vegan (or not — we’ll leave it up to you).
Recipe from Phoebe’s Pure Food
NOTE: If you’d like to use a simple glaze to top, mix 1/2 cup + 3 tablespoons of powdered sugar with 1 tablespoon limoncello or liquid of your choice. Drizzle on top.
Guest contribution by Paula Geerligs The winter holiday season is my favorite excuse to hang out in the kitchen, where it’s warm and filled with enticing aromatics. Last winter, I spent many hours there (my “kitchen shift”, I’d call it), working on my baking skills and tea blending for friends. … Continue reading
This time of year, I think of “Oh my? It’s fruitcake weather!” — one of the memorable lines in Truman Capote’s wonderfully incisive portrait of his alter ego Buddy’s time in the South baking with his eccentric cousin Sook in “A Christmas Memory.” However, reading the story sets me to … Continue reading
We’re going back into the archives to revisit these classic posts by James Norwood Pratt. This post includes “China Black”, “Keemun – Splendor of Flavor and Perfume”, and “Yunnan – Among the Grandest of the World’s Black Teas”. We have added a link to the end of each one to … Continue reading
The post Tuesdays With Norwood, Re-Steeped: China Black, Keemun, & Yunnan appeared first on T Ching.