recipe developer . podcast co-host . cookbook author . photographer . mental health warrior . online educator

 

food . travel . life

keto . low carb

 

gluten-free . grain-free . sugar-free

drama-free . dogma-free . mean-free

Keto Cookbooks

Archives

Trending!

Strawberry Almond Porridge
Sour Cream and Chive Biscuits (+ VIDEO!)
Recipe Index: Find the recipe you need here
Spicy Beef Liver & Bacon Pate
Liposomal Vitamin C (+ VIDEO!)
The KETO Ice Cream Scoop Cookbook
Tips For Staying Sane When Your Brain Is Trying To Kill You
Lasagna
Keto and Low Carb Thickeners
Peanut Butter Ice Cream

Copyright © Carrie Brown 2010-2020, unless otherwise stated. All rights reserved.

All Kinds of Tart Going On

While I was pitter-pattering around, immediately after falling out from under the blankets this morning, a few thoughts whizzed in and out.

‎1. Snow.
2. FB spat out yesterday’s photos back onto my wall.
3. FB ate today’s photos.
4. Had an absolute blast at a Beer Tasting Dinner last night.
5. Snow? Really?
6. So excited for tomorrow’s Big Breakfast Adventure!
7. I do not drink beer.
8. PJs. All day.

Now that’s out of the way, let’s talk about pastries for a minute.  It is Saturday, after all.

Up in North Ballard on a narrow, cozy side street, there’s a shop called Honore.  In there you will find arguably the best pastries in Seattle.  They have all kinds of tart going on in there.  It’s quite a sight.  And their pastry, let me tell you, is a wonder to behold.

Honore Bakery Onion Gruyere Tart

Light, crisp and terribly messy.  And that is how good pastry should be.

Honore Bakery Onion Gruyere Tart

Add caramelized onions and Gruyere and boy, do you have a winner.

Honore Bakery Onion Gruyere Tart

Buttery, melt-in-the-mouth, golden goodness.

Honore Bakery Rhubarb Vanilla Bean Tart

Or, add rhubarb and custard.  A combination which reminds me of two things.  Roobarb and Custard, which, if you are not familiar with them, are an olive green dog & a fuchsia pink cat who enjoyed cult status in England in the ’70s; and bowls of poached rhubarb pieces served with lashings of Bird’s custard for dessert on a Sunday – also in the ’70’s.  It seems rhubarb was quite prominent in the 70’s, at least in our household.  I always liked rhubarb.  I like how it was tart and bright pink and silky after having been gently braised for a while.  Honore Bakery Rhubarb Vanilla Bean Tart

The custard in these tarts though, is fancy custard.  Crème Pâtissière I expect.  Egg yolks and sugar and milk teased into a silky smooth sauce that’s almost to think to pour.Honore Bakery Rhubarb Vanilla Bean Tart

I can never eat just one pastry when I go to Honore.  I just don’t have the willpower.

I’m not complaining.

Honore Artisan Bakery on Urbanspoon

0 comments
Add a comment...

Your email is never published or shared. Required fields are marked *