Spring has, at long last, sprung. The tree outside the living room window is in full leaf. The neighborhood is dotted with colorful blooms. The farmers markets have opened.
It’s been a busy month for us. Our suitcases have gotten a workout.
We moved and began to unpack. Two weeks later we packed our bags and headed to Vegas where Dan was attending a conference.
This pie is a homely little dessert.
But there’s a reason it was formerly named crack pie. (And there are reasons the name was problematic.
This tart is sweet and salty, creamy and crunchy, tannic and, well, tart. It tastes like Thai iced tea with an almond cornflake crust and dollops of lemon mascarpone on top.