English Tarts Aka “A Bunch Of Tarts”

What’s in a name, I ask you? Well…

According to the Oxford Dictionary it could be:

1.  A woman who is a bit, shall we say, very forthcoming with her favours.
2.  Make oneself look attractive with clothes or makeup, “tart oneself up”.
3.  Improve the appearance of “tart up”.
4.  Sharp or acid in taste.
5.  An open pastry case containing a sweet or savoury filling.

I’m talking #5 and I hope this is your “cup of tea!”

While in London last fall , we sampled a number of different English tarts, or as the English refer to dessert, pudding and since returning I have been conducting “research” for the betterment of us all!

It started with a “Canterbury Apple Tart” and moved on from there to a “Treacle Tart”, then a “Bakewell Tart” followed by a “Quince Tarte Tatin” (not English, but what the heck), “Lemon Tart”, a “Torta di Ricotta,” (Italian, not English) just because the English love Italy! For fun, I threw in my Apple “Pie” With Streusel Topping.” Of course, this will probably end up going on forever! But I will be updating!

So far the feedback from my professional tasters has been very positive and that is why I want to share my “tarts” with you!

If you would like to make any of these “puddings” please go to:

      Canterbury Apple Tart
      Treacle Tart
      Bakewell Tart
      Quince Tarte Tatin
      Apple “Pie” With Streusel Topping
      Lemon Tart
      Torta di Ricotta

Hope you enjoy them as much as we all have!

A reminder when baking to make sure you use dry & wet measuring cups.  The dry are some kind of cup and the wet, usually glass.  It makes a difference!