TART by Ursula

10/06/2026

Cutting a tart straight from the oven is the most common reason it falls apart on the plate.

I know. It smells incredible, the pastry is golden, and you want a slice right now. But heat leaving a tart is not the end of baking. It's the final stage.

I call it the setting window. That post-oven period when the filling reaches the texture it was always meant to be. A lemon curd that looks runny at 180 degrees will be perfectly set and sliceable forty minutes later. A frangipane cut too early crumbles and sticks to the knife. The same tart, an hour later, lifts cleanly onto the plate in one intact slice.

Every filling I make in my Rose Bay kitchen, from Cherry Frangipane to Pear Bourdaloue, relies on this principle.

So next time, pour yourself a cup of tea. Let the tart do its quiet work. It gets better the longer you wait.

09/06/2026

June has arrived in Sydney, and with the overnight temperatures dropping down to 8 degrees, the ovens in my Rose Bay kitchen are on more than they are off.

We have officially entered peak comfort food season. I can feel the shift in what my customers are looking for, moving away from light summer salads toward something warm, rich, and deeply satisfying.

This is the time of year when my richer quiches truly belong on your table. Earthy roasted pumpkin with fresh sage, pungent gorgonzola paired with sweet fig, and my absolute favourite for a cold night: Swiss Gruyère, wild mushrooms, and a generous drizzle of truffle oil.

There is a quiet science to baking these heavier winter fillings. With the extra moisture from roasted pumpkin or caramelized onions, I have to adjust my blind baking time to ensure the French butter pastry base stays perfectly crisp and flaky. The egg custard needs to migrate slowly through the fillings, setting into a silky, golden slice that holds its warmth long after it leaves the oven.

Picture a quiet Tuesday evening with a thick slice of warm truffle mushroom quiche on parchment, a glass of red wine, and the cold winter wind outside. It is simple, honest food made with patience and plenty of butter.

I bake to order every week from my Rose Bay kitchen, delivering freshly baked comfort straight to your door across Sydney's Eastern suburbs. You can view the full winter menu and place your order for this weekend. Once the weekly batches are fully booked, they are gone.

Merci beaucoup, Ursula 🥧

08/06/2026

When a gluten-free order comes in, I don't reach for a single ingredient first.

I stop. I check every surface, every utensil, every bowl that's been near flour that day. Bench wiped down. Fresh tools out. Only then do I start.

My Rose Bay kitchen runs gluten recipes too. I don't hide that. It's on my product page in plain language: cross-contamination may occur.

I also roll all gluten free dough between sheets of baking paper to avoid airborne contaminants. That protocol check is the step you never see, but it's the one I never skip. It takes a few extra minutes. Worth every one of them.

07/06/2026

Both come in a pastry shell, both look beautiful on a table, but a quiche and a sweet tart do very different things.

Someone asked me this last week, and I realised it's worth sharing how I think about them. Because once you know, ordering becomes simple.

A quiche is a meal. It starts with a silky egg custard base, folded through with fillings like smoky bacon and Gruyère, or caramelised onion and leek. It's the centrepiece of a Saturday lunch, the thing you bring to a work event that disappears in minutes, the easy weeknight dinner when you want something proper without standing at the stove.

A sweet tart is a moment. Rich chocolate ganache set in crisp, buttery pastry. Lemon curd with that bright, clean finish. Frangipane baked golden until the kitchen smells like almonds. You serve it at the end of a dinner party, send it as a birthday gift, or slice into it quietly with a cup of tea just for yourself.

One feeds a crowd. The other finishes the evening.

If you're not sure which to order, think about the occasion. Lunch, gathering, feeding people? Quiche. Something sweet to celebrate, impress, or indulge? Tart.

And if you still can't decide, order both. I won't judge.

tartbyursula.com

05/06/2026

Sydney's passionfruit and lemons hit their peak right now, in these last golden weeks before winter.

That's when I make this tart.

The filling is sharp and bright, a smooth passionfruit lemon curd set in my French butter pastry. Glossy, vivid yellow, speckled with dark passionfruit seeds. The kind of tart that makes you close your eyes after the first bite.

I keep the recipe simple because the fruit does the work. When passionfruit is this fragrant and the lemons are this heavy with juice, you don't need to complicate things. You just need to get out of their way.

It's a late-autumn tart. It won't be around once winter settles in and the fruit moves on.

Available to order now from my Rose Bay kitchen, for pick-up or delivery across Sydney's Eastern suburbs.

Once it's gone, it's gone.

Merci beaucoup, Ursula

04/06/2026

The evenings have turned in Sydney, and my kitchen smells different now.

Less stone fruit and bright herbs. More slow-roasted pumpkin, sage butter, earthy mushrooms browning in the pan.

When the temperature drops across the Eastern Suburbs, I start reaching for the heartier recipes. The ones that fill your kitchen with warmth before you've even set the table.

Right now I'm making three quiches that belong on a cold June night.

Mushroom Deluxe, with layers of earthy field mushrooms, spinach, and caramelised onion folded through Gruyère custard. Pumpkin Sage, where I roast the pumpkin low and slow until it almost melts into the filling, with crisp sage leaves through every slice. And Truffle Gruyère, rich and silky, the kind of quiche you slice into and just pause for a second.

Each one baked fresh to order from my Rose Bay kitchen. Golden, flaky pastry. A custard that sets just right, with that gentle wobble in the centre.

This is the season for it. A proper quiche, a simple salad, a glass of something red. Dinner sorted without the fuss.

Order via the website for pickup or delivery across Sydney. Limited batches, so once they're gone, they're gone.

03/06/2026

Every quiche I make starts the same way. With the crust.

Before the filling, before the Gruyère, before anything else touches the tin, I press cold French butter into flour with my hands until the dough just holds. Too warm and it loses its flake. Too worked and it turns tough. You learn the feel over years, not recipes.

I blind-bake every shell in my Rose Bay kitchen until the ridges go deep golden and the base is dry enough to hold a silky custard without a single soggy patch. That crisp, fluted edge isn't decoration. It's structure. It's what makes the first bite snap before everything else melts.

From my classic Quiche Lorraine to a seasonal fruit tart, every single one begins right here, with this crust.

It's the part you might not think about. But it's the part I think about most.

02/06/2026

"It didn't last long."

That's what Sarah told me after taking one of my mushroom deluxe quiches home for lunch this week. Five stars, and a very honest confession.

Earthy mushrooms, spinach, a little caramelised onion, Gruyère, and a silky custard in flaky French butter pastry. Baked to order in my Rose Bay kitchen, delivered across Sydney's Eastern suburbs, and apparently very hard to save for later.

Thank you, Sarah. Reviews like yours are the reason I keep getting up early to roll pastry.

Merci, et bon appétit

31/05/2026

A cold quiche straight from the fridge is a missed opportunity 🫢

A little care goes a long way. We're sharing three simple tips from Ursula's French pastry training that turn a great quiche into a perfect meal.

Swipe through for the details 👉

29/05/2026

Steam still curling off the crust edges, cherries sunk deep into golden frangipane.

This is my Cherry Frangipane Tart about three seconds after leaving the oven. The cooling rack is where I resist the urge to slice into it too early.

French butter pastry, ground almonds whipped into a silky frangipane batter, and whole dark cherries pressed in by hand before baking. The cherries soften and release their juice into the almond filling as it sets. That deep burgundy colour is all fruit, nothing added.

A tip from my training: let it rest on the rack for at least 20 minutes. The frangipane firms up and every slice holds its shape. Serve it at room temperature with a little crème fraîche or just on its own with coffee 🍒

Cherry Frangipane Tart, $58, made to order from my Rose Bay kitchen. Message me to book yours.

28/05/2026

There is a very specific joy in delivering a hand-made, gluten free tart straight to someone's doorstep as a surprise from their mum.

A lovely message landed in my inbox this week from a local mum. She had ordered one of my gluten free tarts to be delivered to her daughter's door, and she wrote to tell me it was the most delicious tart they had ever shared.

When I am working in my Rose Bay kitchen, my goal is always to make gluten free pastry that doesn't taste like a compromise. I want that first bite to be crisp, buttery, and completely satisfying. It takes a little extra patience, but hearing that it brought a sweet moment to a family makes every single hour at the bench worth it.

There is something so comforting about sending food when you cannot be there yourself. A crisp pastry box on the kitchen counter is a simple, beautiful way of saying I am thinking of you.

If you would like to surprise someone special, I bake to order every week. You can view the current sweet and savoury menu and place your order for delivery across Sydney's Eastern suburbs.

Merci beaucoup for letting me be a small part of your family table 🥧

26/05/2026

The blowtorch hits the meringue and the whole kitchen fills with caramel.

This is my favourite 30 seconds of making the Lemon Meringue Tart. Piped meringue swirls go from pure white to golden brown right in front of you. The tips caramelise, the edges soften, and that warm toasted sugar smell takes over the Rose Bay kitchen.

Underneath all that meringue is a silky lemon curd sitting in crisp, buttery French pastry. Every one is made to order, torched by hand, and delivered across Sydney's Eastern suburbs.

If you've been eyeing this one, it's $95 and worth every peak 🍋

25/05/2026

The tart pan was lined and waiting before the leeks even hit the chopping board.

That's a typical morning in my Rose Bay kitchen. Fluted tin ready, rolling pin dusted, goats cheese softening on the bench.

My Goats Cheese and Leek Quiche starts like this every time. Fat green leeks sliced thin, slow-cooked until silky, then layered with soft goats cheese and poured into crisp, buttery pastry.

It's one of my vegetarian favourites for a reason. Simple ingredients, done properly, baked fresh to order 🧑🍳

If you've been curious about what goes on behind the counter, this is it. No shortcuts, just good French technique and ingredients I'd happily eat myself.

23/05/2026

Three ingredients do all the work in my Quiche Lorraine: smoky bacon, melted Gruyère, and a silky egg custard in flaky French butter pastry.

No herbs fighting for attention. No unexpected additions. Just the classic done right, baked golden every single time.

This is the quiche I come back to on quiet mornings. A slice on parchment, black coffee, cool light through the kitchen window. It's the one my regular customers order without even looking at the menu.

There's a reason it's been the benchmark of my range since the very beginning. Some recipes don't need reinventing. They just need good butter and a little patience 🥧

Available for delivery across Sydney's Eastern suburbs. Always made to order in my Rose Bay kitchen.

22/05/2026

Forty raspberries, lined up in rows on Belgian dark chocolate ganache.

You open the delivery box on your kitchen bench. You pause. You were so sure this was for Saturday's dinner party.

Now you're standing there with a knife, wondering if eight guests really need to know this tart exists.

I set each raspberry by hand on a thick layer of silky ganache, poured over a crisp cocoa shell. The chocolate is Belgian. The raspberries are fresh. The whole thing is gluten free and vegan, though nobody ever guesses that 🍫

My Chocolate and Berry Tart is one of the most popular orders for a reason. It looks like it belongs on a cake stand at a French patisserie. It tastes like it too.

Order yours through the link in bio. Or don't tell your guests about it. I won't judge.

20/05/2026

The zucchini goes into the quiche the same day it arrives. Not the next day.

That's how we work in our Rose Bay kitchen. If the tomatoes are ripe and the basil is fragrant, they go straight into the filling. No waiting around in a fridge. No losing that first-pick brightness.

When you slice into one of our garden quiches, you can see it. The colours are vivid. The vegetables still have texture. Everything looks like it belongs there, because it does.

We've never believed a quiche needs much decoration. Honest ingredients, treated well, do all the talking on their own 🌿

Every quiche is made to order and delivered fresh across Sydney's Eastern suburbs. If you'd like one on your table this week, send us a message.

13/05/2026

Our gluten-free quiches are made with care from the very first step. We start with a crisp, golden gluten-free crust, then fill it with fresh ingredients, creamy eggs, herbs, cheese, and delicious seasonal vegetables. Every quiche is baked until beautifully set, full of flavour, and perfect for breakfast, lunch, or a light dinner.

Delicious, wholesome, and gluten-free — because everyone deserves a slice.

QuicheLovers DeliciouslyGlutenFree FreshIngredients CafeFood BakeryFresh

03/05/2026

Mother’s Day, for me, represents a celebration to all parents who nurture and nourish their children. And as you know I love to do the same for all my wonderful clients. So let me hlep you nurture and nourish your mum, and dad, for next week’s Mother’s Day. Orders in by Tuesday this week to make sure we put a smile on mum’s face, and yours.

17/03/2026

Make sure to get your Easter desserts in time so you can have the prettiest, easiest and yummiest long lunches.

12/02/2026

Taste testing is a part of the job!!! I love my job!

15/12/2025

29/09/2025

Only for the School Holidays

So many of you call me asking if I just happen to have a quiche ready… and usually the answer is no, because, as you know I make is to order.

But these school holidays I thought I’d do my bit.
I’ll be baking Quiche Lorraine and Mushroom Deluxe Quiches for collection at my Rose Bay kitchen – call or send me a text by and I’ll hold one (or two) for you.

The flavours:
Quiche Lorraine – the traditional French classic with smoky bacon and Gruyere.
Mushroom Deluxe – earthy mushrooms with spinach, caramelised onion and Gruyere.

Perfect for making by sure your little ones wat healthy for lunches, holiday picnics, or simply bringing a little French comfort to your table.

Available in limited batches – once they’re gone, they’re gone.

18/07/2025

Fridays are big bake days. You order most of your quiches for Saturday entertaining. I love Fridays.

11/07/2025

36-Hour Winter Broth
My beef bone broth that’s been simmering low and slow for 36 hours.

Made only with grass-fed beef bones and patience 

I do not add any other ingredients, so you can add your aromatics (vegetables, spices or herbs, to your own taste)

Why bone broth in winter?
– Supports immunity
– Heals and seals the gut
– Natural source of collagen
– Deeply warming and hydrating
– A cosy, comforting ritual

Available on website link in bio

Packed in 1-litre tubs 
Very limited batch – once it’s gone, it’s gone.

08/07/2025

Yesterday was World Chocolate Day… and I’ve got something special just for you. I nearly forgot!

If you know me, you know chocolate is the whole reason I became a patissière.

So this month, I’m making my signature French Chocolate Tart — rich, smooth, and made entirely by hand, full of Callebaut rich chocolate just like I’d serve it if you were sitting at my table.

And because I want you to experience it just as I would — with a touch of brightness — you’ll receive it adorned with berries as my gift to you, with every chocolate tart ordered.

This is my way of being your private chef, even just for a moment, and compliments your dessert experience pairing chocolate with berries.

Pick-up or delivery available
For you or someone who deserves a moment of indulgence

Order online by 31 July and it will include the berries.