While I love vacation, there are a few allowances I have to make cooking-wise when away from my own kitchen for two weeks. All I need is my chef's knife and a pair of tongs to jumpstart savory meals —dessert is another story. There are no handheld mixers, let alone the 1000 watt stand mixer I normally use. Same goes for the food processor.
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<br />So a few weeks ago I decided to experiment with free form tarts. Besides, who wants to worry about the perfect piecrust on vacation? An old-fashioned pastry blender did the job of cutting in the butter, but truth be told, even using your fingertips to work it in was fine. Yes, I was worried too about the butter getting to soft, but a quick chill in the fridge and all was fine. There's also just enough sugar to compliment, not hide, the fruits' natural sweetness.

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