On the Trail of the Tart

It was Washington Irving who wrote “Wit, after all, is a mighty tart, pungent ingredient, and much too acid for some stomachs; but honest good humor is the oil and wine of a merry meeting.”

At BS Culinary Travel we prefer the mighty apple tart. So much so we dispatched our patisserie reporter Marlon Swallow to find the perfect apple tart:


France is home to the world’s finest pastry – of that there is no doubt. It’s created by Maurice Deveraux in Chantilly, the world’s only licenced professor of cake. That’s the standard view in the world of the crisp yet crumbly pastry and caramelized bramley apple.

But is that opinion definitive?

Marina Brasovscu of Brasov, Romania disagrees.

“I’ve tasted a Deveraux tart but it pales into insignificance when compared to mine,” she says boldly – cheeks rosy red in the heat of her baking studio in the heart of the historic city. Truth is, the Tart of Brasov is a completely different experience based on a filo pastry and Kaltherer Bmer apple. The tartness of the young apples covered with a drizzling of a syrupy mixture, baked at an extremely high temperature for just four minutes gives this tart a real kick.

I tried out other tarts in Europe, South America and Africa but my feeling and taste buds tell me Romania’s tart really takes the biscuit.

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