tag:blogger.com,1999:blog-2512305059597718590.post7865035507700097914..comments2008-10-07T16:52:37.686-05:00Emiliehttp://www.blogger.com/profile/02636815051862281991emilie@consciouskitchen.netBlogger26125tag:blogger.com,1999:blog-2512305059597718590.post-82189573484583191432008-10-07T16:52:00.000-05:002008-10-07T16:52:00.000-05:00I'd love to get a recipe for the fig-orange blossom tart - I just got a pile of gorgeous, ripe green skinned figs... and I'm having a brunch on Saturday. Seems a perfect match!jennconspiracyhttp://www.blogger.com/profile/16304420774638468362noreply@blogger.comtag:blogger.com,1999:blog-2512305059597718590.post-82453710851132108412008-09-25T10:38:00.000-05:002008-09-25T10:38:00.000-05:00Oh Emilie! Your work is so inspiring as usual, and these tarts make me nostalgic for summer already! Beautiful job!ClaudiaWRhttp://www.blogger.com/profile/08297133907591708603noreply@blogger.comtag:blogger.com,1999:blog-2512305059597718590.post-90243304661792650042008-09-18T13:39:00.000-05:002008-09-18T13:39:00.000-05:00As usual, everything looks so delicious and is absolutely beautiful!jennycestcakehttp://jennycestcake.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-2512305059597718590.post-79474193518894079472008-09-18T09:44:00.000-05:002008-09-18T09:44:00.000-05:00Thanks very much, everyone. Glad to know tarts are being inspired...can't wait to see them on your blogs and such!<BR/><BR/>Thank you so much, <B>Amey</B>. It would be impossible to describe to you the exact bright shade of blush that is the result of reading your extremely kind note! I await all your many and varied apple creations with great anticipation.<BR/><BR/>Hey <B>Monikia</B>, indeed the crust does bake up around the fruit. It's this almond pastry with a little baking powder that puffs up around the fruit and the fruits bake right into it, getting all soft and juicy like a pie filling, but more sparing. It's so good!<BR/><BR/><B>Diann</B>, I was actually thinking about that issue a lot this summer. I get all this beautiful produce and I found myself thinking "ok, what am I going to do with it" when in point of fact, most of it should just be enjoyed as is--it's nearly perfect right out of hand. I guess fruit tarts are a good compromise then!<BR/><BR/><B>Julie</B> gtfcesxfd (sorry, River left you that little message by stepping on the keyboard with her little kitty feet--it's just her saying "hi" I think). Or, she may have been trying to tell you about the almond cream. I've been working on it with a couple variations, but what I've found most successful is using a very thick soured soymilk and a little bit of baking powder. It gives a delicate puff that bakes up nicely around the fruit. I've been using an almond meal and whole wheat pastry for the base, but I also want to try it with a base that is more like marzipan and try to get that to puff up too around maybe pears? That's my thought. <BR/><BR/>Hey <B>Jae</B>, that's great news that you'll be at the BVS food fest. Let me know when your session is, I'd love to come see it! And of course, if you need any visiting advice, let me know. We have a futon if you need a place to stay, though you should know you're likely to suffer the fate of a little gray cat dancing on you through the night. Thanks for the blog recommendation! I hope all the ridiculous dessert action doesn't make them keel over--really I do eat a very balanced and nutritious diet--despite all evidence (tarts) to the contrary on this blog!Emiliehttp://www.blogger.com/profile/02636815051862281991noreply@blogger.comtag:blogger.com,1999:blog-2512305059597718590.post-91312229974262906782008-09-16T22:08:00.000-05:002008-09-16T22:08:00.000-05:00emilie - <BR/>i can't even comment on your current post because the photographs are just too beautiful.<BR/><BR/>so two things:<BR/>1. i just recommended your blog to a bunch of holistic nutritionists i gave a lecture on veganism to tonight.<BR/>2. i'm coming to boston for the BVS food fest after all! giving a talk on basic whole foods vegan eating (with a snappier title, of course). i'd love to chat about it more with you between now and then.jaehttp://www.blogger.com/profile/14174824863235293741noreply@blogger.comtag:blogger.com,1999:blog-2512305059597718590.post-28065941943642141032008-09-16T19:42:00.000-05:002008-09-16T19:42:00.000-05:00Gorgeous! I haven't done much with tarts, but this sure makes me want to!Melisser; the Urban Housewifehttp://www.blogger.com/profile/05375267938564345961noreply@blogger.comtag:blogger.com,1999:blog-2512305059597718590.post-58363776545804360852008-09-16T16:59:00.000-05:002008-09-16T16:59:00.000-05:00spectacular.jess (of Get Sconed!)http://www.blogger.com/profile/03050850188031153281noreply@blogger.comtag:blogger.com,1999:blog-2512305059597718590.post-26645031772583131132008-09-16T10:33:00.000-05:002008-09-16T10:33:00.000-05:00Just stunning Emilie! I want to dive into your post and sample each and every one.<BR/><BR/>I've been trying to figure out how to make an almond cream without eggs. Do you use an egg replacer, or have you found a better way? I love the way the almond cream bakes up and puffs around the fruit.julie hassonhttp://www.blogger.com/profile/14352059078512619974noreply@blogger.comtag:blogger.com,1999:blog-2512305059597718590.post-43913980888490996272008-09-16T10:11:00.000-05:002008-09-16T10:11:00.000-05:00I love that you didn't bake the heck out of the lovely summer fruits. I have such a hard time cooking them when they are so good out of hand. Your flavor combinations are so creative and all the tarts sound lovely. Apples are just about my favorite fruit so I'll be anxiously awaiting your creations with them.aTxVegnhttp://www.blogger.com/profile/17949520229934543457noreply@blogger.comtag:blogger.com,1999:blog-2512305059597718590.post-54037806489888330792008-09-16T02:04:00.000-05:002008-09-16T02:04:00.000-05:00I don't understand why you aren't a regular contributor to Gourmet or Bon Appetit magazine by now...your desserts rival anything I've seen on their glossy pages (and animal-friendly too!). (-: I'm curious what the baked "filling" is on the black apricot tarts - it almost looks like the fruit is baked right into the crust.Monika Khttp://www.blogger.com/profile/08323280644122921851noreply@blogger.comtag:blogger.com,1999:blog-2512305059597718590.post-77466728823653803002008-09-15T13:19:00.000-05:002008-09-15T13:19:00.000-05:00I am just overwhelmed by the sheer number and beauty of your tarts.<BR/><BR/>I have raspberries and blackberries in the kitchen which, I now know, must be made into tarts.<BR/><BR/>Cheers!Almost Vegetarianhttp://www.blogger.com/profile/05683148210713486393noreply@blogger.comtag:blogger.com,1999:blog-2512305059597718590.post-20718350102952691122008-09-14T14:48:00.000-05:002008-09-14T14:48:00.000-05:00Oh just beautiful! I&#39;m with you - a sablé cookie crust, some pastry cream &amp; fresh fruit = perfect summer tart... but that fig summer/fall fusion tart has my tastebuds tickling!shellyfishhttp://shellyfish.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-2512305059597718590.post-293842382753141812008-09-13T20:12:00.000-05:002008-09-13T20:12:00.000-05:00Oh Emilie...<BR/>you are so amazing... the food, the photos, the CONCEPTS, the combos, the presentation, the description... it's all pure poetry. If and when you ever write a cookbook, I will fight to the death for a copy!<BR/><BR/>Fruit tarts are so wonderful. One of my most favorite foods in the whole world. So beautiful, so yummy... satisfying in many ways. I love reading about all your incredible combos... And the dragonfruit with black sesame seeds is genius!<BR/><BR/>in honor of fall's approach, I harvested apples off my tree - the first of many rounds and made my first four jars of apple sauce for the season.<BR/><BR/>mmmm.<BR/><BR/>ameyAmeyhttp://www.blogger.com/profile/00291071425858947632noreply@blogger.comtag:blogger.com,1999:blog-2512305059597718590.post-51106659253347007962008-09-13T12:23:00.000-05:002008-09-13T12:23:00.000-05:00What a wonderful way to salute the fruits of summer, and say goodbye until next year - you're so talented in the kitchen, I can't stand it!! Haha ;0)VeggieGirlhttp://www.blogger.com/profile/00785142908687097216noreply@blogger.comtag:blogger.com,1999:blog-2512305059597718590.post-34889154534404799712008-09-13T10:30:00.000-05:002008-09-13T10:30:00.000-05:00*snorts* yeah, <B>trina</B>, i wondered if that would get me any invites...<BR/><BR/>agreed, <B>devadeva mirel</B>, fondant is beyond gross.<BR/><BR/>totally, <B>liz</B> those are the best moments of life.<BR/><BR/>thanks, <B>sarena</B>!Emiliehttp://www.blogger.com/profile/02636815051862281991noreply@blogger.comtag:blogger.com,1999:blog-2512305059597718590.post-36756420292780207982008-09-13T08:39:00.000-05:002008-09-13T08:39:00.000-05:00I am speechless! Those are all absolutely beautiful!Sarena Shasteenhttp://www.blogger.com/profile/04931354310822465714noreply@blogger.comtag:blogger.com,1999:blog-2512305059597718590.post-46660913055472487602008-09-13T07:03:00.000-05:002008-09-13T07:03:00.000-05:00beautiful! I feel so inspired to try my hand at a tart now, probably one with all these figs around! And I love the image of you enjoying the momentary sun with your cat... that's being alive. :)Liz²http://www.blogger.com/profile/10964705723198215243noreply@blogger.comtag:blogger.com,1999:blog-2512305059597718590.post-34886739661395661462008-09-12T22:30:00.000-05:002008-09-12T22:30:00.000-05:00tarts are too cute. and i agree, fondant is gross.Devadeva Mirelhttp://www.blogger.com/profile/02872514743649524997noreply@blogger.comtag:blogger.com,1999:blog-2512305059597718590.post-4333738859907553502008-09-12T21:41:00.000-05:002008-09-12T21:41:00.000-05:00Please come to a summer supper and/or pot luck.trinahttp://www.blogger.com/profile/01182791345137967802noreply@blogger.comtag:blogger.com,1999:blog-2512305059597718590.post-63141887570678338232008-09-12T15:41:00.000-05:002008-09-12T15:41:00.000-05:00<B>Marleigh</B>, you know I had to look up the reference...I was thinking Bogart but I guess I missed a key '80s kids movie. Thank goodness for YouTube. Anyway, puff pastry: I've used some off-label accidentally vegan puff pastry from a local Brazilian market. It had stabilizers but not as much crap as, say, the Petridge Farms stuff that people commonly reference as vegan (and which I think is probably the nutritional equalization of a mud pie from a Superfund site). I've also made my own, which is actually really easy with Earth Balance buttery sticks. It's pretty much the same deal as that Danish Braid I made, but has a lot more turns, so it's really just a matter of rolling and folding over and over. But, it's one of those things that takes a long period of time to accomplish while not taking up too much actual time in that period.<BR/><BR/><B>Amiee</B>, I love Fran! Totally, her fillings would be great for a later summer tart. Yum, breakfast cake...wish I had a piece now...<BR/><BR/>Thanks very much, <B>MM</B>!<BR/><BR/><B>Kati</B>, oh I wish I were in Ithaca at this time of year! Massachusetts is as good a place as any for apples, but that area of New York--those apples are perfection. Hope your kitties are bulking up for the lake-effect snow!<BR/><BR/>Thanks, <B>Mihl</B>! I think you're right--last summer got me into tarts and this year I was really rolling with them.Emiliehttp://www.blogger.com/profile/02636815051862281991noreply@blogger.comtag:blogger.com,1999:blog-2512305059597718590.post-50123047417715701092008-09-12T14:06:00.000-05:002008-09-12T14:06:00.000-05:00I've already loved your huge tart post from last summer, but this is even better. Everything looks so artful, thank you for sharing.Mihlhttp://www.blogger.com/profile/16974683891155156264noreply@blogger.comtag:blogger.com,1999:blog-2512305059597718590.post-60336127632732538842008-09-12T13:27:00.000-05:002008-09-12T13:27:00.000-05:00Aww, my kitties are getting all thick with fuzziness too. And, I resisted apples until last weekend, then resistance was futile. However, I'll have you know I only bought two!<BR/><BR/>Those dragon fruit tarts nearly blew me away. Who can resist bespeckled fruit?Katihttp://www.blogger.com/profile/02719655424123453392noreply@blogger.comtag:blogger.com,1999:blog-2512305059597718590.post-68500621225118661602008-09-12T13:02:00.001-05:002008-09-12T13:02:00.001-05:00OH, my lord, these are stunning.maybelle's momhttp://www.blogger.com/profile/16658578052191010931noreply@blogger.comtag:blogger.com,1999:blog-2512305059597718590.post-80094382762108216812008-09-12T13:02:00.000-05:002008-09-12T13:02:00.000-05:00OH, my lord, these are stunning.maybelle's momhttp://www.blogger.com/profile/16658578052191010931noreply@blogger.comtag:blogger.com,1999:blog-2512305059597718590.post-15142054927152672952008-09-12T12:48:00.000-05:002008-09-12T12:48:00.000-05:00Oh, Emilie! You never cease to amaze and delight with your fantastic creations! So incredibly inspiring! I've been playing around with some of Fran Costigans pastry creams (from her desert book) and some late summer tarts seem the perfect place for them! yummy! On a side note, I just made your "double chocolate marsala-soaked fig cake" last night and it was a triumph! Rave reviews from all! So good I had a piece for breakfast! Thanks!aimeehttp://www.blogger.com/profile/15915470244671384660noreply@blogger.com