This tart is citrus-packed. Thin-skinned oranges are arranged in a flower pattern in a buttery crust that’s brushed with orange marmalade then baked until soft.
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About Anya Von Bremzen
Anya Von Bremzen is a Russian-born food writer known for her reviews of restaurants around the world for Travel + Leisure magazine. Anya also contributes to several other publications, including Conde Nast Traveler and Food & Wine. She has also written several cookbooks focused on international cuisines, including Mastering the Art of Soviet Cooking: A Memoir of Food and Longing. When not traveling, Anya lives in Queens, New York. @vonbremzen