Mixed Berry Tart with Oatmeal Streusel

Baruch Ellsworth, Canlis, Seattle

Mixed Berry Tart with Oatmeal Streusel
Wild Berry Tart with Frangipane and Oatmeal Streusel (Andrew Purcell)
From the Sep 30, 2014, issue

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.

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