Strawberry, Almond, and Rose Tart

A few weeks ago, while browsing the websites of Paris’s top pâtisseries, I spotted Hugo et Victor’s Tarte Fraise (strawberry tart). The pastry’s strawberry-red shell complemented its meticulously arranged strawberry slices superbly—I was quite inspired by its colour.

Strawberry, almond, and rose tart with toasted meringue

This weekend, I had a chance to experiment with adding food colouring to tart dough. The results were impressive. The trick is to use a food colouring that does not lose its pigment when baked.

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Key Lime and Raspberry Tarts

I think I’m getting lazy with my photography. If you haven’t noticed, my last four posts (including this one) have all looked pretty much the same. White background. Minimal props. Shallow depth of field.

Creamy key lime and raspberry tart with a delicate almond pastry shell is an incredibly easy and incredibly tasty dessert. Click to get the recipe!

But, it’s okay. I’m liking this. Before, I was spending too much money on props instead of on food and equipment. The props were too distracting. Making the backgrounds was too time-consuming. Now, with a clean white background and simple plates and utensils, the food really pops off the screen.

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