What do you think of our new mobile-responsive site? Take our survey.
Log In / Join Now

Magazine Archives: Sept. 30, 2014

Mixed Berry Tart With Oatmeal Streusel

Baruch Ellsworth, Canlis, Seattle
Owen Dugan
Issue: September 30, 2014

The berry tart Baruch Ellsworth serves at Canlis in Seattle is futuristic, with vanilla and berry custards on the plate topped with a sheet of crust, and berries on top of that. It looks nothing like a tart, though it includes the same fundamental ingredients. The recipe he shares with Wine Spectator here is more classic, but with a few of his flavors added. The stealth ingredient is frangipane, an almond filling.


For the full article, check out the new issue of Wine Spectator, on newsstands August 19, 2014.

To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!


Already a member?

By clicking "Log In" you agree to the Terms and Conditions of WineSpectator.com


WineRatings+ app: Download now for 300,000+ ratings.