Tart Grab

I hope the holiday period is (or has been) going well for you. As you may know from reading this blog, there’s often a lot of cooking going on in my kitchen, especially during the big Fall and Winter holidays. This weekend was no exception…and there were several elements of the meal, each the product of delightful collaboration among myself and my visitors. I did not document all the food that was prepared this time around, but I am happy to report that it was a great meal… I did grab a before and after shot of a lattice coconut tart that materialized.

You might have seen a lattice tart on here before… not sure. I did the lattice work very carefully on this one because I’d made a very delicate flaky pastry that was tricky to work with… So the interleaving of the strands to make the lattice was a challenge. But I hope it is tasty! (It has not been eaten at all yet… there was just too much food… dessert last night was a date pudding (that took some hours to prepare) with a thick and very British egg custard that I threw together at the end…)



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8 Responses to Tart Grab

  1. Carol Johnson says:

    Date pudding – snap!!! However no tart in our house – boo hoo!!! I have yet to master the filling and crust – there is a coconut sitting on the kitchen floor!!! cmj+zja

  2. Jennifer says:

    Looks delicious! Love you on The Universe, Clifford. That’s how I found your blog 🙂 Nice stuff you have here too!

  3. Clifford says:

    Thanks for watching Jennifer… and for reading!


  4. Kimberly Laux says:

    You can’t show a pie and not post the recipe.

  5. Clifford says:


    Well, for this one… I’ll do that some other time…

    Thanks for asking though!


  6. Michelle says:


  7. dave says:

    How did you weave the lattice together Clifford? Did you lay all the strands parallel to one another first and then go over and under for each of the strands perpendicular to them?

    Or is it easier to alternate between perpendicular strands?

  8. Clifford says:

    sort of a mixture of the two… Depends upon how delicate the pastry is that I am working with. Mostly lying out most of a row lightly and then working cross-wise and just weaving…