FOOD DROPs
NIAGARA PEACH TATIN AND JAM
September 22nd, 2020
Invented (accidentally) by the Tatin sisters in rural France in the 1800s, a Tarte Tatin is made by cartelizing fruit in a pan which is then blanketed in a layer of pastry and baked in the oven. Once the fruit is cooked through, the taste is flipped out of the pan to cool and ready to be enjoyed. It is effectively an upside down tart.
While usually seen with apples, we were so inspired by the peaches at the markets this year that we couldn't think of a better application for a peach dessert. Here we give you the Spruced Peach Tarte Tatin
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LEMON MERINGUE PIE
June 9th, 2020
One of the earliest recorded recipes of Lemon Meringue Pie, can be dated back to the 1900s by the Swiss baker Alexander Frehse, where he used the classic technique of filling a pie with custard in this case made from lemons, and then topped the pie with beautiful, soft meringue and baked it. The lemon meringue pie was so popular that it quickly started to pop up around Europe.
At Spruced we make our lemon meringue pie with a light, buttery crust, our lemon custard is made from the juice of perfect lemons, layers of flavour are incorporated through vanilla and Kefir Lime leaves. It is then topped with cloud-like meringue gently baked till a perfect golden brown. It is not overly sweet, and not overly tart, we think it is balanced just right, like twins attempting to teeter totter.
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