"The more pasisonate the cook, the better the flavors" -Charles M. Carroll

Monday, May 27, 2013

No Store Bought Appetizers Here: The Story of Our Fruit Tarts

At Savory, we uphold the highest standard for the quality of our food. Chef Lou will not take shortcuts. She believes in giving the BEST to our customers.

Chef Lou puts it this way, "At first I used to buy the pastry shells from a supplier. They were dry and didn't have any flavor! I soon realized I could make a much better pastry shell. My recipe has some orange zest so it gives the dough just a hint of citrus. I also use a flower cookie cutter because the scalloped edges look so cute. It's the little details that put this recipe from good to GREAT."

It's the small things that make the Fruit Tart a winner: white chocolate lines the inside of the shell so it doesn't get soggy, real vanilla French Pastry cream is used, a variety of fresh sliced fruit individually arranged on each tart, and a shiny apricot glaze for the finishing touch.

 Fruit Tarts are a great in-between for those who want a slightly sweet dessert option.

Thanks to Bekah Loss Photography for the pictures.


  1. Wow, they look amazing! I only wish I could make this babies!


    1. Thanks Becky! This is one of my personal favorites.