Kitchen Diaries | A favorite Crostata Recipe

  "I still think that one of the pleasantest of all emotions is to know that I, I with my brain and my hands, have nourished my beloved few, that I have concocted a stew or a story, a rarity or a plain dish, to sustain them truly against the hungers of the world.”

 - MFK Fisher 

Last week at the market, a lovely Australian couple brought a freezer full of blueberries that were picked last year at the prime peak of sweetness, to be enjoyed throughout the year. They're plump and perfect. I've been eating them on yogurt, tossed into granola, scattered over buttermilk pancakes, and now in this lemony brown butter tart. When I make a tart, I typically use a large 8 or 9 inch removable bottom fluted tart. It is easy to remove after baking.  I was feeling ambitious and decided to make a constellation of tiny tarts with my collection of vintage french tart pans.  They were so adorable,  neatly lined on the parchment- lined sheet pan, all warm and  puffy and ready for a.light dusting of powdered sugar. I made a few extra in fluted paper tins, a send off care package to a dear friend in celebration of spring. There's something lighthearted and generous about making something sweet.  A sense of accomplishment, too.