Sweet news from Seattle's Essential Baking Company:
With an Aprium Raspberry Tart topped with a chorus line of high kicking cookie cancan dancers, The Essential Baking Company brought the Moulin Rouge to Seattle and took home the top prize in yesterday’s 2nd Annual Francophile Fruit Tart Contest, sponsored by the French American Chamber of Commerce of the Pacific Northwest.
Represented by assistant dessert chef Jennifer Volk, EBC’s Parisian-themed entry in the contest features fresh apriums, an apricot-plum hybrid, and raspberries baked on almond financier cake in a buttery tart shell, topped with apricot glaze and the cookie cancan dancers.
After placing second by only a slight margin in the 2009 competition, EBC came back strong this year to win it all. Judging criteria included: use of seasonal products, creativity with the Parisian theme, visual artistry and appearance, technical skill, and flavor and texture.
Congratulations to Essential Baking!