Topanga Tart

Topanga Tart
Topanga Tart

Gather your favorite fresh fruit and turn it into a tart for a perfect imperfect summer dessert. This Cookery’s been on-again-off-again during summer travels, but I folded this tart together while we were away in California. When you can make yourself at home in someone’s home, that’s a pleasure. And when you’re welcome to make yourself at home in someone else’s kitchen, the pleasure doubles. Ms. Christine and I selected these berries roadside along Topanga Canyon Boulevard. I prepped the tart back at her home, using only the finest Trader Joe’s ingredients from her pantry, along with a plump lemon that we plucked from a tree in the back yard.

Topanga Tart

Preheat oven to 400oF.


Two quarts fresh strawberries

juice of 1/2 lemon

three tablespoons sugar

two tablespoons potato starch


1 cup organic flour

1 teaspoon sugar

¼ teaspoon baking powder

¼ teaspoon salt

6 ounces low-fat sour cream

1 tablespoon confectioners sugar (optional)

Clean and cut berries. Mix berries, lemon juice, sugar and potato starch. Set aside.

Combine flour, baking powder, salt and sour cream. Fold together, gently kneading on a floured surface. Roll dough flat and place on baking sheet. Sprinkle dough with sugar. Spoon fruit filling into center of dough and fold up edges around fruit.

Bake Topanga Tart until fruit is tender, and crust is lightly browned, 35-40 minutes. Cool.

Invite the kids to sift confectioners sugar over tart before serving. 


Share on facebook
Share on twitter
Share on pinterest
Share on linkedin


Chowder for the Wolf at the Door

When 10 pounds of potatoes and a couple dozen ears of corn show up unannounced, welcome them home to the chowder pot. After transforming our

Apple Soup Sendoff

Farewells bring on mingled emotions. Some signal “goodbyes” and others “so longs,” with hopes to stay connected even over long distances. When the time came

Peppered Corn Meal

Preparing the perfect polenta sounds easy enough, but around my kitchen, it takes added patience to work with the grainy flour ground from white or