Ahmed Jaffer

This will be the dessert you eat all summer

published6 months ago
1 min read

Since my last email, I've been getting quite a few questions about the status of my visa. I got my passport back on Monday, with a new visa in it! All steps to go to France are now complete, and I'll be boarding my flight in exactly 63 days and 10 hours, with school starting in 82 days. France, here I come!

Last year, I made one frangipane tart for a simple dessert, and I don't think I stopped making them last summer. I have already started making this tart this season! I've made a beautiful rhubarb frangipane tart with the excess rhubarb from the first rhubarb harvest.

The thing I love most about this tart is that it is so easy to put together. You can make all the components far ahead of time and keep them in the fridge for up to 2 months! I often have recipes of pate brisee made and in the fridge or freezer ready to be used, as well as a double batch of frangipane during this time of the year! Just throw the two together, toss some fruit on top and you're good to go!

I just got back from my trip to Toronto and while I do not like the city, I will for sure miss being able to hop on a train and get some of the best food I’ve had. Rosalinda’s, a vegan restaurant a few blocks away from Union Station serves amazing Mexican-inspired foods, with absolutely amazing service staff and half-off bottles of wine on Wednesdays. Jule’s Cafe-Patisserie on Mount Pleasant has some of the best croissants I’ve had. They always have a great variety of croissants and other viennoiserie (like an almond chocolate praline croissant, Kouign Amaan, and cannelés). Le Beau, on Dundas a few blocks west of the DVP, makes absolutely outstanding croissants, with some amazing fillings, like pistachio cream and mango-banana.