Tarts during the winter? Only if the ingredients are right...

It’s the end of 2018 and while we’re in the middle of the uber frigid Texas winters (read as 60 degrees and sunny), but sometimes I crave a summer dish. Lemon or fruit tarts are always a good choice, but in the winter it’s a little harder to come by good fruit to create such a dish.

Enter preserves and curds. Highlighting the best parts of the fruits, with the ease of any season use. Bonne Maman Lemon Curd and Les Comtes De Provence Organic Raspberry fill these layered tarts with just the right flavors of summer, even in this dark dreary Texas wintertime.


A little help from the Tartine Bakery cookbook for their excellent Sweet Tart dough, and we’ve got it made. These ingredients, provided by the French Food and Drink Federation are top quality porducts from France, available stateside, and really highlight the artisan nature of many of the products we don’t get here in the US.


I’m always amazed by the breadth of ingredients that exist around the world that I hear so little about. Always it ends up being the local flavors, country or region specific tastes and flavors or just the simple ingredients that others take for granted. Getting to try these out on some individual dishes is always amazing.

The Lemon Curd from Bonne Maman has a deep, rich tart flavor that pairs exceedingly well with the fresh sweet raspberry jam from Les Comtes de Provence, both of which offset the rich buttery tart crust. Add some vanilla whipped cream and a little mint, maybe a slice of lemon and you’ve got yourself a great winter, or summertime dessert.