by Jamie Schler
The Italian Pine Nut Tart
I prefer to regard a dessert as I would imagine the perfect woman: subtle, a little bittersweet, not blowsy and extrovert. Delicately made up, not highly rouged. Holding back, not exposing everything and, of course, with a flavor that lasts.–Graham Kerr, The Galloping Gourmet
When we speak of dessert we invariably pepper the conversation with such words as sinful, decadent, guilty pleasure, hints of gluttony and naughtiness behind hands pressed to mouths, stifling schoolgirl giggles. We see someone succumb to the temptation and share a knowing look as if having caught him or her in a compromising position, albeit a tad envious of the other’s daring in delving into some tempting, tantalizing, uncontrollable urge.
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