Tarts, Fruit Desserts & Pastries

Appears in
Scandinavian Classic Baking
Scandinavian Classic Baking

By Pat Sinclair

Published 2011

  • About
Fruit desserts capture the bright flavors of summer berries or the crispness of autumn apples. Many Scandinavian classic desserts depend on fresh seasonal produce. One of the best ways to savor seasonal berries is by baking them into tarts or crumbles. Rhubarb, a sure sign of spring, is popular for its sharp tangy flavor, especially when balanced by rich whipped cream.

The pastry that lines the tart pans for the Blueberry Tart and Rhubarb Tarts is one of my favorites because it doesn’t have to be rolled but is easily pressed into the pans. Once you buy 3" tart pans (see Sources), you’ll be surprised as how often you use them.