Red Queen Tarts

Candice Reynolds became a runaway hit at farmers markets in 2011 with her grown-up take on breakfast pastries, in which she uses as many regional and organic ingredients as possible. Of all the flavors we tried through the seasons—brandied sour cherry, strawberry, rhubarb, peach-blueberry, muscadine, sugar plum—we’re holding out for spring, when her tarts filled with blood orange marmalade return. Though no store front as of yet, her tarts still charm at farmers markets.


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