FOR ITS DECADENT AND DELICIOUS DESSERTS. ON THIS WEEK’S FARM TO FORK FRIDAY, WE ARE AT A SPECIAL PLACE. IF YOU LOVE DESSERT. WE’RE AT EATERIES ALONG FAIR OAKS BOULEVARD IN SACRAMENTO, WHERE THEY HAVE THE MOST AMAZING DESSERTS AND CAKES, WHICH IF YOU HAD A WEDDING CAKE MADE HERE, MY DEAR FRIEND FROM HIGH SCHOOL, MARY BETH BAKER, PROBABLY MADE IT BECAUSE SHE IS IN CHARGE OF WHAT’S YOUR OFFICIAL TITLE HERE? SO I AM THE WEDDING AND SPECIALTY CAKE COORDINATOR FOR EATERIES. OKAY, SO IF YOU ORDER A BIG CAKE OR SOMETHING LIKE THAT, YOU DESIGNED IT. YOU MADE IT FOR THE LAST 14 YEARS, AND WE’VE BEEN FRIENDS SINCE WE WERE 16 YEARS OLD, WHICH WAS LIKE TEN YEARS AGO. WE USED TO WORK AT NORDSTROM TOGETHER. THAT’S A WHOLE OTHER SEGMENT THOUGH. ALL RIGHT. SO RIGHT NOW YOU WERE JUST ONE OF THE PASTRY CHEFS FOR THE TOWER BRIDGE DINNER HONOR. YES. IN THE FARM TO FORK CAPITAL. IT’S A HUGE HONOR TO DO THAT BECAUSE YOU ARE ONE OF THE BEST PASTRY AND BAKERS IN OUR AREA. YOU’RE GOING TO SHOW US HOW TO MAKE THE FAMOUS A FRUIT BASKET, FRUIT TART, FRUIT TART. SO I DON’T KNOW IF YOU KNOW THIS, BUT 90% OF THE STRAWBERRIES IN THE UNITED STATES COME FROM CALIFORNIA. RIGHT. AND OURS COME RIGHT OUT OF WATSONVILLE. SANTA MARIA, OXNARD, AND SO BECAUSE OF THAT, WE HAVE THE ADVANTAGE OF MAKING ALL OF THESE YEAR ROUND PASTRIES THAT INCLUDE THESE BERRIES. SO THE STRAWBERRIES AND THE BERRIES ARE REALLY NEVER OUT OF SEASON. THERE’S JUST A BETTER SEASON. SOMETIMES THEY TASTE BETTER BETWEEN APRIL AND LIKE JUNE. RIGHT, RIGHT. BUT WE CAN STILL GET THEM RIGHT NOW. OH, YEAH. SO HOW DO WE START? WE SLICE EVERYTHING UP AND WE START WITH OUR SUGAR DOUGH TART, AND THEN WHAT WE DO IS WE ADD OUR VANILLA SPONGE IN THERE, AND THEN WHAT HAPPENS IS IT GETS FILLED WITH OUR FAMOUS PASTRY CREAM. RIGHT. WHAT IS THAT? THIS IS OUR PASTRY CREAM. HOW DO YOU MAKE THAT? THIS IS A SECRET. BUT TELL ME, BECAUSE I’M YOUR BESTIE. JUST TELL ME. HUMBOLDT CAN’T COME HERE. I’M PRETTY SURE IT’S WHITE CHOCOLATE WITH HEAVY CREAM AND SOME OTHER SECRET THINGS. SO THIS ACTUALLY GETS FILLED UP ALL THE WAY. LIKE THIS. CAN I GUESS ONE OF THE OTHER INGREDIENTS? TRY TO TRY? IS THERE A SPLASH OF VANILLA IN THERE? MAYBE. IS THERE A SPLASH OF CINNAMON? WE DON’T. ALL BAKERS USE VANILLA. MAYBE. COME ON LACE. ALL RIGHT, SO ONCE WE DO THAT, WE THEN DECORATE THE FRUIT TARTS LIKE SO. SO YOU CAN DO THESE ALL DIFFERENTLY. BUT WHAT ENDS UP HAPPENING IS ONCE WE PUT ALL THESE ON YOU CAN DO THEM IN ANY PATTERN. YOU LIKE. IT ENDS UP LIKE THIS. AND THEN TO FINISH IT OFF IT GETS GLAZED RIGHT WITH LIKE A KIND OF LIKE A GELATIN SUGAR GEL. RIGHT. HOW DO YOU MAKE THAT? SO THAT’S BASICALLY GELATIN WATER AND MELTED SUGAR, LIKE A SIMPLE SIRUP WITH A LITTLE BIT OF GELATIN. I WAS GOING TO SAY THIS SOUNDS LIKE THE THING THAT BARTENDERS USE THE SIMPLE SIRUP. YEAH, BUT WITH GELATIN. BUT WITH GELATIN. RIGHT. BECAUSE IT’S GOT A HEART. THAT’S WHY IT’S SO SHINY WHEN YOU BUY IT FOR SURE. AND THEN FROM BRUNNER FARMS, WHICH IS ALSO LOCAL, IS WHERE WE GET OUR NUTS. SO WE KIND OF JUST DO THAT. AND THEN WHEN IT’S ALL DONE, YOU HAVE THESE THE ENTIRE FRUIT TART. YES. THAT LOOKS AMAZING. DELICIOUS. IF YOU’RE LUCKY. AND I YOU KNOW, YOU TELL ME THAT I’M YOUR FAVORITE FRIEND, THEN MAYBE I’LL SEND YOU HOME WITH ONE. ALL RIGHT. THAT IS HOW YOU MAKE THEM A