MORE ON THE FLAKY TART

Marie Jackson grew up in Oceanport, went to Red Bank Catholic and, as a teen, would make a post-class beeline to a German bakery in Red Bank for its crumb cake.

The pastry chef, who this summer opened The Flaky Tart in Atlantic Highlands (see story in today’s Food section), remembers that crumb cake as “warm and wonderful” and something she always wanted to emulate. It was, she says today, “this amazing thing.”

Marie’s got her own battery of amazing things at The Flaky Tart, from two-bite cupcakes to many-bite tarts to outrageous cakes in that tres fashionable “baby cake” style to the best crumb cake I’ve ever tasted. She does croissants in the genuine-article French tradition and then spins out sandwiches with them by adding a layer of jamon and a film of Gruyere. She’s starting slow and small but, eventually, she’s going to do breads and more. She’s a smart cookie.

It’s in her blood. “My mother baked bread, my grandfather is a bread baker, too,” Marie says. “My grandfather has ‘Beard on Bread,’ and James Beard’s white bread is the first thing I ever baked.” The oldest of four, with parents who were teachers, she graduated Monmouth U with a degree in accounting, but always kept her baking dreams close to her heart.

Lucky for us. She went to the New York Restaurant School, studied pastry and did wonders for the snack bar at Ship Ahoy Beach Club in Sea Bright, where her husband is the manager. Muffins were her specialty and she’s imported them to Atlantic Highlands.

“Mine are basic muffins,” she says. “I try not to add anything weird, definitely not too much sugar. My philosophy is that I just want things to taste really good.”

I’m trying to think of a muffin that’s better than Marie’s blueberry muffin. I’m going to have to think on this for a few years.

Anyway, I’m a bit afraid that Marie’s going to get inundated by sweet-toothed customers who are as starry-eyed over her pastries as I am. Realize, please, that every wonderful thing you see at The Flaky Tart is so very painstaking hand-made, completely from scratch, and every day the bakery is open, to boot; so be patient and don’t expect a mass-manufactured style and scene. Call ahead, inquire as to the best times and days to come for what you desire, and be very happy we have the talented Marie Jackson in our midst.

The Flaky Tart is at 145 First Ave. in Atlantic Highlands. 732. 291. 2555.

Cheers,
Andy
9.26.07

P.S. THANK YOU to the “Eating” poster who tipped us all to The Flaky Tart several weeks back. You are a most reliable source of delicious information. Take a bow, oh gifted eater!