TARTS and PIES

Chef: Eileen and Sharri: Homegrown red plums with allspice glaze in crumbly shortbread crust. Downright tasty! Sharri taught me the secret of cutting butter into cubes and having little pockets of butter in the crust so it crumbles.


Chef Caroline: Strained Saint Benoit yogurt with brown sugar in a pecan shortbread crust. Did you know that the stuff strained out of yogurt is whey? It's a yellow-colored sour watery liquid. Not very appetizing looking.