Opening April 28th, 2018!

Check back for hours!

See you soon!
1035 Koshlong Lake Road
Haliburton, Ontario
K0M 1S0
We are located just 8km south of Haliburton off of Gelert Road (That's only a ten minute drive from downtown!) or follow the Rail Trail.
Here at The Little Tart all of our baked goods are created from scratch and made by hand fresh daily the way home baking should be.
We take pride in everything we do from our baking to our friendly and courteous customer service. All of our recipes are tried and retried until they are our absolute best.
Visit us at The Little Tart and fall in love at first bite!
Making mouths water since 2009.

Monday, March 19, 2018

We're Baking Wedded Bliss

There is always a point in time during the winter when we feel that disconnect from you guys. We've been closed for a few months and opening is still months away. We're muddling through (like everyone else) the cold, snowy, messy, grey (insert other adjectives here) weather and wonder if those summertime memories cross people's minds and if The Little Tart is in there somewhere. And then it happens...
The mail arrives and we receive a Thank You note for a celebration we baked for and inside is not only a beautiful note, but pictures of the beautifully displayed baked goods and of the wonderful people who invited us to bake for their very special day.
We cannot begin to explain how these precious letters and pictures make us feel. Our hearts swell with pride but we are so humbled to be treated as a part of their celebration.

These fabulous gestures remind us that The Little Tart is more than just a pastry shop and the people we meet are more than just customers.

We treasure every one of you.

Monday, March 12, 2018

Looking Forward to Opening Day 2018

What a winter eh? Just last week we were fooled into thinking it was almost over after the last big melt off then reality kicked in with another blast and POOF it's winter all over again!

Right about now winter feels like it's going to last forever. It was a hard one, not just for us here in the highlands, it seemed everyone everywhere was getting the real winter experience with the added bonus of February downpours. (Singing in the rain!)

I have to apologize for my lack of posting this winter. To be quite honest I have been suffering from social media burnout and just needed a break from being online. I think we all need to log off once in a while to get back in touch with the real world around us. At least that's how I felt. I very much appreciate you sticking around in the interim. I'm feeling much better now!

It has been an exceptionally quiet winter this year which has given us both a chance to recharge, but The Little Tart was never far from our minds ('cause, like, it's literally on the other side of our livingroom wall). Seriously though, for the past month we have gone back and forth on the opening date and without further ado...

(Drum roll please!)

The Little Tart's 10th season will begin on Saturday April 28th, 2018 at 10am!

This means it's time for us to get busy- er - getting ready! We are looking forward to seeing everyone again! 

We've missed you guys!

Tuesday, December 19, 2017

We Hope You'll Visit!

Mince is one of those desserts that's an acquired taste. Mince tarts were a holiday staple in my home growing up, but the first time I mentioned mince to Bill he grimaced. His only experience with mince was that brown goop that comes out of a jar. But, as you know, our fillings never come out of a jar.
Today we prepared the mince for tarts. Now, traditional mince has beef suet but since Bill and I are vegetarians we substitute the suet with butter. Our mince is a delicious fruit blend of apples, raisins, and currants. It also contains almond, cinnamon and cloves. (And no, that's not everything - seriously - have you met us?) Of course, our mince wouldn't be complete without a good whack of brandy - and then we put some in the mince! We'll let this aromatic blend soak until the fruit is good and drunk and then we'll get baked - I mean - we'll bake them.
(I knew we shouldn't have touched the booze until I finished posting this.)
Bill is now a mince convert and I have to confess, every year when we make these for the store, we hold two back because a warm mince tart with a scoop of french vanilla ice cream is our favorite Christmas dessert!

If you happen to be in or near the Haliburton Highlands we hope you'll pay us a visit!

Saturday, December 9, 2017

Christmas Opening!

We'll be open December 23rd and 24th! 
Check back for hours.
If you're in the area, we hope you'll stop by for a visit! 

Sunday, October 8, 2017

So Long For Now

I'm not going to weep my way through this post like I do every Thanksgiving Sunday. I'll just sniffle a little, chin up and get through it.

Today is always bittersweet day for us. As much as we're looking forward to a slower pace and some down time, we know how quiet it's going to be and we'll miss the friendly smiles, conversations and laughter we so enjoy.

How do I say what I've said so many times before in so many ways and convey just how much you mean to us? 

Thank you. 

Thank you.

An eternity of thank you. 

Thank you for being so kind, so supportive, so thoughtful, so generous, so encouraging, so patient, so persistent, and so understanding.

Most of all thank you so much keeping our little shop going for nine years and for making it possible to look forward to our tenth.

I wont say good-bye because I'll be back here posting again soon, we will be opening at Christmas this year, and this isn't a good-bye post. It's simply so long for now, my friends.

From our home to yours, we wish you a very Happy and Wonderful Thanksgiving!

(And I lied. I'm a weepy mess. Oh well, I'll try again next year.)

Saturday, September 16, 2017

Our Lemon Squares are on Fire!

Let’s do a time warp back to Saturday morning of the August long weekend...

It was a grey, windy, cool, fall-like day; 16 degrees and rainy. A typical 2017 summer day. Our day here began at 3am. Let me just say, at 3am I will rise but I refuse to shine. We had a full morning ahead of us and it began with yours truly putting together lemon squares and then popping them into the oven to bake.

Have you ever overbaked something?

We have.

Have you ever burnt something in the oven?

We have.

Have you ever set something on fire in your oven?

We have… now.

After a few minutes I noticed the oven wasn’t at the right temperature. Oops. So I adjusted it and by adjusted it I mean turned it up.

Here’s a fun fact!

Did you know that when you raise the oven temperature the broil element comes on? Indeedy,  it does. Did you also know that if you have something on the top rack it will scorch it? Indeedy, it does. And did you know that sugar is flammable?

We do now!

Let me set the scene – settle in, I’m going to take the scenic route…

Have you ever been the first one up on a summer morning. Stepped outside with your coffee and just stared at the sky, the lake, the dew kissed grass and felt an overwhelming oneness with the universe; with nature?

It’s so serene; it's mesmerizing.

That was Bill and I, pre coffee, standing in front of the oven watching those beautiful orange flames.

“That looks like it’s on fire,” I said.

“It sure does,” Bill replied.

And still we basked in the beauty for another moment before I said; “Oh crap, that’s on fire!”

Bill grabbed the oven gloves and tossed the flaming, charred, destroyed lemon square into the sink, doused it with water and tossed it into the garbage bin.

Now, I’m sorry I don’t have a picture for this post. The phone was in the house at the time and I didn’t think to go get it because THERE WAS A FIRE IN OUR OVEN!!!

Needless to say we were wide awake after that and did manage to have lemon squares that day… although we were short a tray.

Anyhoo, as they say; one person’s burnt lemon square is another person’s lesson not to raise oven temperature with something on the top rack.

It is so a real saying.

Have a fantabulous evening!