Words matter. These are the best Tart Quotes from famous people such as Julian Clary, Samin Nosrat, Ed Oxenbould, Mick Ralphs, Susie Dent, and they’re great for sharing with your friends.
I didn’t think of myself as a tart, but I wouldn’t argue with anyone who did.
Tart and sweet, tinged with the faint scent of almonds and flowers, the Blenheim is the ideal apricot for both eating and preserving.
I have made this one dish, a salted caramel chocolate ganache tart. It’s so rich. You can only have a few bites!
We just sang real simple songs in a simple way that got to people. We didn’t try to tart them up with orchestral arrangements and all the stuff. We were all blues fanatics. We like R+B and blues and simple, gut-feeling music.
Claggy is often seen as a negative word, yet for me it describes perfectly that full-mouthed feel of a treacle tart of banoffee pie.
I understand that absinthe makes the tart grow fonder.
Unless you are a professional, you will find the tart to be a high-maintenance, unforgiving whistle-blower of a pastry.
There is something wonderful about the way you glaze a fruit cake, nonchalantly drop some orange on as a topping, dust the sugar on top of a sponge cake or fan the apples on a tart.
Walnuts are so rich. I also love that you can chew them for five minutes. Then I eat a couple of golden raisins as a palate cleanser because they are really tart, and then more walnuts. It’s a great snack for me.
The differences between a tart, a pie and a quiche are a blur.
I am just an actor – all I do is I memorise someone else’s words and tart around.
I adore flaky croissants and buttery millefeuilles. But sometimes I like to steer the other way, opting for light, airy cakes enriched with tart red fruits.
Dad was a baker, and we lived above the bakery, so I was always popping down to have an apple pie or a doughnut or a custard or gypsy tart: I had a very sweet tooth, and I think that that was what got me into doing what I do now.
Although the ‘New York Times’ annually declares that Broadway is on its deathbed, news of its demise is greatly exaggerated. There’s a lot of life yet in the old tart.
I’d like to be reincarnated as a French tart. They’re so beautiful and delicate – they’re like my opposite. I’m more of a comfort food: goat cheese with garlic.
I’m really a scientist. I follow recipes exactly – until I decide not to. And then I’ll follow something else exactly. I may decide I could turn this peach tart into a plum tart, but if I’m following a recipe, I follow it exactly.
Pumpkin and nutmeg tarts are a small, sweet version of the classic tart, a combination that is a particular favourite of mine.
I get more satisfaction out of comedy stuff. I’m a laugh tart. I make no secret of that fact.
Tart cherries lower the levels of inflammation in the body, which may be particularly useful for those who suffer from gout. They have also been used to improve sleep.
A tart temper never mellows with age, and a sharp tongue is the only edged tool that grows keener with constant use.
