TART by Ursula

TART by Ursula French Quiches and Tarts made for you by Chef Ursula. Order today, for delivery tomorrow.

Sharp lemon, soft meringue peaks, and the kind of cold-day warmth you eat.Mid-winter is citrus season in Sydney, the bri...
27/06/2026

Sharp lemon, soft meringue peaks, and the kind of cold-day warmth you eat.

Mid-winter is citrus season in Sydney, the brief window when lemons reach their peak acidity and fragrance.

For my Lemon Meringue Tart, I squeeze the fresh juice to cook a vivid, silky lemon curd, pouring it into a hand-rolled French butter pastry shell baked crisp in my Rose Bay kitchen.

Then come the voluminous mounds of meringue, whipped until they hold their shape and lightly torched to catch the low winter light.

It's a quiet luxury for a winter weekend at home, a single slice on a ceramic plate beside your morning coffee.

My Lemon Meringue Tart is $95, made to order, and delivered across Sydney's Eastern suburbs.

Message me to book yours for this weekend 🍋

A finished quiche leaves my Rose Bay kitchen, but the flour stays behind on the bench.Every single order leaves a physic...
26/06/2026

A finished quiche leaves my Rose Bay kitchen, but the flour stays behind on the bench.

Every single order leaves a physical map of the bake behind. Flakes of cold French butter pastry, stray leaves of fresh thyme, a little spilled Gruyère, and a dusting of flour right where the rolling pin did its work.

Before the next hand-rolled pastry can touch the counter, everything stops for the reset.

I take a damp cloth and clear the pale marble surface, wiping away the debris beside the black wire cooling racks. Cold pastry dough needs a completely cold, clean bench to roll out smoothly, and even a few leftover crumbs can tear the dough or ruin the sharp, fluted edge of the next shell.

It is a quiet, routine discipline that happens several times a day between bakes.

If you would like a freshly baked quiche or sweet tart made to order this week, you can place your order through my website for delivery across Sydney's Eastern suburbs.

The custard sets somewhere between 160 and 170°C. Most people think that moment happens in the oven. It doesn't.It happe...
25/06/2026

The custard sets somewhere between 160 and 170°C. Most people think that moment happens in the oven. It doesn't.

It happens on the bench, in the two or three minutes after I pull the quiche out.

My French training taught me to read the centre, not the timer. When the surface stops trembling and the edges have gone deep gold, the eggs are already doing their work. The proteins are coagulating, the custard is locking, and the heat trapped inside the tin finishes the job while I stand there watching.

Pull it too late and the silk breaks. The custard turns grainy, the Gruyère goes oily, the filling weeps into the crust. Pull it at the right moment and every slice holds clean, with that quiet wobble in the middle that smooths out as it rests.

It's the part of the bake nobody sees. A blind-baked French butter shell, a custard caught one breath before it's fully set, and a few minutes of patience on the cooling rack.

Made to order in my Rose Bay kitchen, delivered across Sydney's Eastern suburbs. Message me to book yours.

The frangipane has to sit right between a thick batter and a soft cream. Too loose and the cherries sink to the base. To...
24/06/2026

The frangipane has to sit right between a thick batter and a soft cream. Too loose and the cherries sink to the base. Too stiff and they perch on top and dry out in the heat.

That narrow window is what makes this my most technically demanding sweet tart.

French butter pastry, ground almonds whisked into a silky frangipane, and whole dark cherries pressed in by hand. As it bakes, the cherries sink just enough into the almond cream and bleed that deep burgundy colour through the gold.

June is the only month I make it. Australian cherry season is short, and when the fruit goes, the tart goes with it.

Cherry Frangipane Tart, $58, made to order from my Rose Bay kitchen and delivered across Sydney's Eastern suburbs. Message me to book yours before the season closes.

Passionfruit curd has a setting window of about ninety seconds.That's how long I have, from the moment it comes off the ...
23/06/2026

Passionfruit curd has a setting window of about ninety seconds.

That's how long I have, from the moment it comes off the heat, to pour it into the blind-baked shell while it's still warm enough to settle flat and cool enough to hold its gloss. Too hot and it weeps into the pastry. Too cool and it drags, leaving ripples that never smooth out.

So the kitchen goes quiet. Copper jug in one hand, tart shell steady in the other, and I pour in a single slow stream until the seeds settle into that bright saffron yellow.

This is my Passionfruit Lemon Tart, a new arrival on the menu. Fresh lemon juice, ripe passionfruit pulp seeds and all, egg yolks, French butter, and a blind-baked shortcrust that stays crisp under the curd.

Lisa ordered one on short notice last week for her High Tea. She said every guest asked her where it came from.

Made to order in my Rose Bay kitchen, delivered across Sydney's Eastern suburbs. Message me to book yours.

Merci, et bon appétit

The kitchen window fogged up this morning before the oven was even on. June in Rose Bay does that now.The produce coming...
22/06/2026

The kitchen window fogged up this morning before the oven was even on. June in Rose Bay does that now.

The produce coming through the door has shifted completely. Swiss browns the colour of wet bark, wedges of pumpkin heavy enough to feel in your wrist, sage that smells like a forest floor when you bruise it, and the aged Gruyère I keep reaching for once the mornings turn cold.

This is the season a quiche earns its keep. A few drops of truffle oil through Swiss mushroom and Gruyère. Roasted pumpkin with sage and parmesan. Caramelised leak and goats cheese.

I bake them to order in my Rose Bay kitchen and deliver across Sydney's Eastern suburbs. They travel warm if I time it right, and they reheat properly in a low oven the next morning.

Call or send me a text if you'd like one this week.

Six ingredients touch almost every bake that leaves my Rose Bay kitchen.If you opened my fridge on a Tuesday morning, yo...
21/06/2026

Six ingredients touch almost every bake that leaves my Rose Bay kitchen.

If you opened my fridge on a Tuesday morning, you'd see the same things sitting front and centre, ready to go into a quiche shell or a tart base before lunch.

Free-range eggs, for the custard that holds every quiche together. I whisk them gently. Too much air and the custard puffs and cracks instead of setting silky.

Gruyère, grated fresh each time, never ahead. It melts into the Lorraine and the Truffle Mushroom and gives that nutty, slightly sweet edge you only get from a proper aged wheel.

Feta, crumbled into three quiches on the menu. The Florentine, the Zucchini, and the Mushroom Feta Thyme all lean on it for that little salty lift against the eggs.

Belgian dark chocolate at 55% cocoa, for the ganache under the raspberries in my Chocolate and Berry Tart. Bitter enough to balance the fruit, smooth enough to slice clean.

Soft goats cheese, which I use in the Leek, the Asparagus, and the Sweet Potato quiches. It softens into the custard rather than melting away, so you get little pockets of it through every slice.

And underneath all of it, a blind-baked shortcrust shell. French butter pastry, rested overnight, baked until the base is properly golden before any filling goes near it. A soggy bottom is the one thing I will not send out the door.

Six ingredients, dozens of orders a week, made to order across Sydney's Eastern suburbs. Merci beaucoup for letting me cook for your table.

Most people browse the menu, pick something, and hope for the best. A $55 custom quiche is not a hope-for-the-best situa...
20/06/2026

Most people browse the menu, pick something, and hope for the best. A $55 custom quiche is not a hope-for-the-best situation.

I work alone in my Rose Bay kitchen, which means there is no shop counter to lean on, no waiter to flag down. Every order comes straight to me, and so does every question. I would much rather you ask.

So here is your permission slip. You are allowed to ask which size feeds eight people comfortably. You are allowed to ask what the difference is between the $38 and the $55 quiche. You are allowed to ask if I can swap an ingredient because you cannot stand olives, or because your father-in-law only eats one kind of cheese.

You are allowed to ask how far ahead you need to order, what the crust on the sweet tarts actually tastes like, and which items on the menu are completely safe if there is a nut allergy at the table. None of these questions are too much. They are exactly the questions a good answer is built on.

Twenty-something varieties, prices from $38 to $60, gluten-free options, custom builds. There is real choosing to do, and I would rather spend ten minutes on a message thread with you than have a quiche arrive that was not quite what you pictured.

Send the question. I am at the bench most days, and I will answer properly.

Merci beaucoup, Ursula 🥧

After ten years of making quiche from my Rose Bay kitchen, this is the flavour map I wish someone had handed me on day o...
18/06/2026

After ten years of making quiche from my Rose Bay kitchen, this is the flavour map I wish someone had handed me on day one.

I've ordered all ten from simplest to most complex. The idea is to give you a mental shape of the whole spectrum, so you can find your way in.

We start at the classic. Quiche Lorraine. Bacon lardons, Gruyère, egg custard. Three ingredients, nowhere to hide. Every other quiche on my menu is measured against this one.

Then we move into the gentle vegetarians. Florentine with spinach and feta. Asparagus and goats cheese in spring. Salmon and leek with dill for the seafood lovers, where the custard has to set softly or the salmon turns.

The middle of the map is where my multicultural instincts come in. Zucchini, mint, feta and pine nuts. Mushroom, feta and thyme, which deepens as it cools and is honestly better at room temperature. Garden vegetable for the days you want everything at once.

Then the bold end. Gorgonzola, fresh fig and walnut. Blue cheese and pear, where the fruit tempers the sharpness. And at the very top, my truffle, Swiss mushroom and Gruyère. Three umami layers that compound with every bite.

Every quiche is made to order in my Rose Bay kitchen and delivered across Sydney's Eastern suburbs. Have a read, pick your place on the map, and message me to book yours.

Merci beaucoup, Ursula 🥧

My menu has over twenty different quiche varieties, yet I still roll every single pastry crust by hand in my Rose Bay ki...
18/06/2026

My menu has over twenty different quiche varieties, yet I still roll every single pastry crust by hand in my Rose Bay kitchen.

A menu this wide usually suggests mass production. For me, it represents the exact opposite. It means that whether you are hosting a morning meeting with leek and Gruyère or a weekend lunch with Gorgonzola, fig, and walnuts, your quiche is baked specifically for you.

I start with cold French butter and flour, working the dough until it is perfectly flaky. Each variety has its own logic. For the Truffle Oil Swiss Mushroom, I cook the mushrooms down until they release all their water so the custard stays rich. For the classic Lorraine, I rely strictly on smoky bacon, Gruyère, and egg custard, leaving no room for distraction.

During the blind baking process, I watch the pastry closely to ensure the base is completely sealed. This technical step is what prevents custard migration, keeping the bottom crust crisp and golden rather than soggy. When the custard is poured, it sets into a silky, delicate texture that holds its shape the moment you slice it.

I bake to order every week from my kitchen in Sydney's Eastern suburbs. Because everything is handmade in small batches, once the weekly slots are gone, they are gone.

You can view the full menu on my page and reserve your delivery for this week 🥧

18/06/2026

Back in stock. Moroccan lamb filo ci**rs

These filo ci**rs are one of your favourite treats that Ursula makes over two days.

The slow cooked lamb is roasted in Moroccan spices of cumin, Ras el hanout, ginger, and lots of onions and garlic over 12 hours.
The tender lamb falls apart and Ursula rolls the lamb with feta and couscous into the filo, and then adds hints of cinnamon and almonds to a dash of icing sugar.

You receive them frozen in a pack of 4, enough to feed 2. Or maybe even 4.

The blend of all these flavours will bake in your oven make your home smell delicious and every bite is even moreso.
Serve it with a beautiful green salad with avocados, lettuce and fennel, and a lemon vinaigrette, et voila, et Bon Appétit!

$50 per pack of 4
Available online

Forty seconds of pressure into every fluted pan. Every single tart, every single time.This is the part no one sees. Both...
17/06/2026

Forty seconds of pressure into every fluted pan. Every single tart, every single time.

This is the part no one sees. Both thumbs working around the rim of the pan, pressing chilled shortcrust into each groove until the dough sits flush against the metal. Not rushed, not patted in once and forgotten.

If the pastry isn't pressed properly, the slice won't hold. The base slumps, the wall cracks, the custard finds a way out. Forty seconds at the bench saves the whole tart an hour later in the oven.

I learned this in my pastry training and I've never cut the corner. It's the kind of invisible work that decides whether the final piece arrives on your plate with a crisp, clean edge or a sad collapsed shell.

So when you lift a slice of my quiche and the wall stays standing, that's where it came from. A quiet midday in my Rose Bay kitchen, two thumbs, and a little patience.

Made to order, baked the day of delivery, across Sydney's Eastern suburbs. Orders for this week close Wednesday at 6pm.

Address

57 Carlisle Street
Rose Bay, NSW
2029

Opening Hours

Monday 9am - 6pm
Tuesday 9am - 6pm
Wednesday 9am - 6pm
Thursday 9am - 6pm
Friday 9am - 6pm
Saturday 9am - 12pm

Telephone

+61411148899

Website

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