A lemon tart with 4 simple ingredients in the filling… lemon juice, sugar, eggs and a touch of cream. Meyer lemons are sweeter and less acidic than typical grocery store lemons and have lovely floral undertones. This is one of my favorite tarts to make in the spring or summertime.

Cheers to Pi Day! I made a pear tart (tart aux poires) baked in an almond custard to celebrate. This tart is a classic and is spotted in almost every pâtisserie in France.

Perfection is not what you want with this tart. The uneven edges and the small river of juice seeping from the edges is the honest homemade look that I love.

My rustic apple tart is inspired by Lionel Poilâne’s mini apple tartlets. It does not require a tart pan and it tastes so incredible.

This simple zucchini bread recipe is my absolute favorite. Truly. I made it healthier by using einkorn flour, olive oil, yogurt and only ½ cup brown sugar…

This simple plum cake was inspired by the classic plum torte from Marian Burros at The New York Times. Many people have given it a new twist, but mine has less sugar, and uses einkorn flour…