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.
From the Sep 30, 2014, issue
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