Mmmm! I'm a fruity-tutti person. Not really a chocolate person. And love tart crust.
What makes that desert most appealing is the fact it was probably made with fresh, preservative-free ingredients and not with 100 lbs. of sugar, as are most American sweets. Those "cakes" (with uber sugary frosting and cardboard stuff inside) you can get at your local grocer are taste bud torture to me.
I still would like a nice slice of hypersensitive dumbass cake. (Reference: Some idiot commissioner in Texas who thinks "Devil's Food Cake" is racially offensive, believing the cake was named for its color.)
Patrick
at July 17, 2008 10:21 AM
I forbid you to post this kind of picture until you Fedex one of these tarts to me.
(polite golf applause) Well played. Well titled.
BlogDog at July 17, 2008 7:21 AM
Aww, thanks. Now if only I could be rewarded with a piece of that!
Amy Alkon at July 17, 2008 7:42 AM
Mmmm! I'm a fruity-tutti person. Not really a chocolate person. And love tart crust.
What makes that desert most appealing is the fact it was probably made with fresh, preservative-free ingredients and not with 100 lbs. of sugar, as are most American sweets. Those "cakes" (with uber sugary frosting and cardboard stuff inside) you can get at your local grocer are taste bud torture to me.
Thanks for the lovely visual!
Gretchen at July 17, 2008 8:11 AM
I think that's one of the bigger differences between French desserts and American - that they are not sickeningly sweet.
Amy Alkon at July 17, 2008 8:27 AM
That looks wonderful! What? No recipe???
I still would like a nice slice of hypersensitive dumbass cake. (Reference: Some idiot commissioner in Texas who thinks "Devil's Food Cake" is racially offensive, believing the cake was named for its color.)
Patrick at July 17, 2008 10:21 AM
I forbid you to post this kind of picture until you Fedex one of these tarts to me.
Todd Fletcher at July 18, 2008 1:59 PM
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