Christine Ferber is one of France’s most talented pastry chefs. She grew up in Alsace, a place where baking is taken very seriously, and has written prolifically on the subject. I have four of her books, one on jams and preserves, one on pickling and pates, another on cooking with fruit, and the one from which I very loosely adapted this recipe, Mes Tartes Sucrées et Salées (My Sweet and Savory Tarts).</
