A crisp wholewheat tart shell filled with burnt honey almond frangipane and seasonal fruit. We use Pepe Saya butter, eggs from the happiest of hens, and organic flour from Wholegrain Milling.
Flavour changes regularly depending on what's available, currently rhubarb.
Best eaten on the day of pickup
<p>A crisp wholewheat tart shell filled with burnt honey almond frangipane and seasonal fruit. We use Pepe Saya butter, eggs from the happiest of hens, and organic flour from Wholegrain Milling.<br />
Flavour changes regularly depending on what's available, currently rhubarb.</p>
<p>Best eaten on the day of pickup</p>
