Sometimes, there are desserts that just get away, the ones that are made to be eaten, rather than photographed and styled and blogged about. This was a quick snap I found in my archives of a tart I made last spring that was assembled at a friend's house and subsequently quickly demolished. It's from the maximalist phase I was going through back then: buckwheat-hazelnut crust, vanilla bean panna cotta filling, poached rhubarb and strawberries, hazelnut meringues. A friend dubbed this the "Ruby Tart."
One day I'll post a similar recipe, I promise. But this one got away. The best ones always do.