There is probably nothing I would rather do than put on a Counting Crows CD and go into my kitchen to bake tarts, both sweet & savory. And different seasons demand different tarts. Mid-May when my rhubarb is finally ready to cut, I search for local organic strawberries and combine the two into a custard tart. In June I begin baking apricots layered upon a coating of apple butter in an almond pastry shell that is served with homemade vanilla ice cream. This leads to August when my 15-plus heirloom tomato plants begin producing and I bake my favorite savory tart from a French recipe that includes my Purple Cherokee tomatoes, gruyere cheese and nicoise olives. Individual free-form apple tarts appear in September. When January arrives I crave citrus and that means my lemon tart. This is what my daughter Whitney requests for her birthday instead of a cake.
I have a large selection of tinware to choose from when I make my tarts.