Pear Apple Tart by Lesley Anton


Enjoy Lesley Anton’s Pear Apple Tart Recipe–her favourite after school treat while growing up in Nebraska. For more about ceramic artist Lesley Anton, check out Issue 9, Industry Profile.

1 sheet puff pastry
2 tsp orange marmalade
2 tsp cream cheese
1/4 tsp almond extract
1 apple
1 pear
1/2 tsp butter
1/4 tsp salt
1/4 tsp sugar
Preheat oven to 425 °F.
Roll out the puff pastry 1/8′ thick on a floured wooden surface. Transfer the pastry to a baking sheet.
In a small bowl, mix marmalade, cream cheese and almond extract. Spread the mixture on to the puff pastry leaving 3/4′ around edges.
Slice the fruit thinly and place each slice on top of the pastry, overlapping the slices and alternating between apples and peaches.
Brush melted butter on the apple and pear slices and sprinkle salt and sugar.
Bake for 25 minutes or until golden.
Read the entire article ‘Industry Profile – Lesley Anton’ in Issue 9 of Dabble

Sindulgence: Can’t Elope


Nothing refreshes like ice cold balls of melon, and for good reason. Melon’s high water content makes it an ideal summer snack. Combine three different types of melon, enhance just a bit and enjoy a low-cal, vitamin packed indulgence.


1 cantaloupe
1 canary melon (or other)
1 seedless watermelon
1/4 cup mint leaves
1/4 cup pure cane sugar*

Use a melon baller or simply cube all three melons into one large bowl. Pluck mint leaves from stem, wash and stack 4 to 5 deep. Slice thinly across the leaf and toss into the melons. Keep ice cold and serve over a dish of shaved ice. Grate and sprinkle cane sugar over individual bowls at the last second.

*Pure cane sugar can be found at Asian or East Asian shops or in grocery stores with an ethnic section. It looks like a big chunk of maple sugar candy and has a delicious caramel/molasses taste. If you can’t source this ingredient, substitute Demerara or Turbinado Sugar.

Prep Time 15 minutes
Serves 24

Custard and Fruit Tarts


You loved them at Dabble’s launch party, now you can make them at home!


* 1 package Tenderflake® Tart Shells
* 2 egg yolks
* 1/4 cup sugar
* 1/4 cup flour
* 1 cup whole milk
* …“ cup apricot jam
* Various fresh fruit


Prepare tart shells as per package directions for unfilled tart shells. Remove from oven, set aside to cool.

Whisk egg yolks and sugar in a medium bowl. Slowly whisk in flour.

Heat milk in saucepan until almost boiling. Remove from heat and add a cup at a time into egg mixture, whisking continuously, until all of milk has been added. Return custard to pot and cook over medium-low heat, until custard has thickened to a consistency similar to pudding (5-7 minutes). Place plastic wrap directly onto surface of custard (this prevents a ‘skin’ from forming) and allow to cool completely.

Spoon custard evenly between baked tart shells. Place pieces of fruit attractively over tart. Heat apricot jam until almost liquid and brush generously over fresh fruit to set and seal the tart. Allow to cool completely.

Serve the same day of making. Refrigerate any leftovers.

Serves: 6