I just can’t seem to leave her alone.
But I finally figured out why I love her so much. Her pastry is like shortbread but lighter. I still can’t get ricotta, so have been using mascarpone, and this time cottage cheese—mascarpone was better. The tartness of the fruit, cheese and lemon zest are perfectly balanced by the delicate sweetness of sugar and honey. To quote le pirate, being with her is like “having baby unicorns tickle your nose.”
There’s plenty of Fancy French Frou-Frou available here, but the pastry is usually somewhere between cardboard and concrete, the filling is sticky, tooth-fuzzing custard and the fruit has no flavor.
As is often the case in Japan, form is more important than content. It doesn’t really matter what’s in the box as long as the present is beautifully wrapped.
My imperfect tart, I love you as you are, uneven edges, disoriented fruit, warts and all.