When Tatte Fine Cookies & Cakes took over the former Savoy French Bakery spot on Beacon Street this spring, neighbors had to wonder about the void left by beloved baguettes. Turns out, it’s a void best filled with nuts—pecans, hazelnuts, pistachios, almonds, and cashews, to be precise.
They’re the backbone of owner Tzurit Or’s upscale butter cookies, biscotti, brioches, and tarts, a lineup inspired by her mother Tatte’s family recipes. If only we’d grown up eating sweets like this.
We polished off a box of airy pistachio “meringue bites” ($14) in a matter of minutes; sesame-seed halva, Tatte’s star offering, dissolved into rich, toasty sweetness in our mouths. If you can pry yourself away from the mountain of pastries at the counter, consider the pear pies ($38), fresh fig pies ($65), and cheesecakes (6-inch, $35; 9-inch, $50) for your next dinner party: Pricey but impressive, they beg to be given as hostess gifts. If you don’t devour them on the ride over, that is.
1003 Beacon St., Brookline, 617-232-2200, tattecookies.com
PHOTO BY: LISA RICHOV
Source URL: https://www.bostonmagazine.com/restaurants/2008/06/06/raves-tatte-fine-cookies-cakes-2/
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