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RECIPE OF THE MONTH - April 2001

Knave of Hearts Bakery - Pastries European Style!
84 W 200 North  (435) 259-4116

The Queen of Hearts
She made some Tarts
All on a summer’s day.
The Knave of Hearts
He stole those tarts
And took them all away.
The King of Hearts
Called for those tarts
And beat the Knave full sore.
The Knave of Hearts
Brought back the tarts
And vowed he’d steal no more.

--Louise Saunders, 1924


Frangipane Fresh Fruit Tort

Filling
1/2 cup finely ground almonds or hazelnuts
1/2 cup butter
1/2 cup brown sugar
2 eggs
Flour to thicken
Amaretto or frangellica to flavor. (If neither are available, you can use almond extract, though this flavor is often too strong for most people.)
Mix.
Fresh fruits - Peaches, kiwi, strawberries
Pastry Crust
2 lbs butter
1/4 c sugar
1/2 TBS baking powder
I egg yolk
2/3 c flour
Splash of flavor (cognac or vanilla - whatever is handy!)
Mix ingredients for pastry crust and press into a 10" greased quiche pan. Line the sides and bottom of the pan with a thin layer of pastry pressed in with your fingers. If it’s too sticky, dip your hands in a little flour. Spread filling so it’s level. Bake at 400 degrees for 20 minutes or when golden brown. Remove crust from pan as soon as it’s cool. Spread a thin layer of raspberry jam (tart jam is best) onto the crust. Arrange fresh fruits on top of the filling and jam in a decorative, artist style. Melt apricot jelly in pan and brush on top for shine. Bon appetit!

People who know Matt Prebluda swear he is the inspiration behind the bakery’s name, “Knave of Hearts.” Knave means tricky rascal or rogue, and Matt’s wry sense of humor could easily peg him as the “knave.” Most folks who visit Moab’s European style bakery, however, will think that Matt’s trickery occurs in the kitchen where he expertly -and magically - whips up some of the tastiest concoctions in Moab.

Matt and his wife, Robin Zank, came to Moab from Middlebury, Vermont, by way of Inverness, California. The cold weather pushed them from Vermont out to California where they became an integral part of the community. After 18 years in Inverness, the couple was forced to find a new home for themselves and their bakery. After looking all over the West, they settled in Moab on Halloween Day, 1997.

The bakery is housed in one of Moab’s historic homes built in 1896, the Neals Olsen House, located at the corner of 100 West and 200 North. The charming sandstone house is the perfect setting for the casual, friendly bakery where people gather in the morning for warm croissants and strong coffee. Tables and chairs outside the home are perfect for warm spring days and shady trees offer a respite from the desert sun in the summer. Inside there is always a hub of activity or folks sitting and reading quietly in the homey atmosphere.Knave of Hearts is also an art gallery of sorts. Robin has always done the baking, but this year is concentrating more on her art. She constructs botanical papers, dried flower wreaths, clothing, and hand-painted quilts which grace the walls of the Knave. The Knave was recently included in Moab’s monthly artwalk and Robin’s quilts are shown and sold at El Carpintero located at McStiff’s Plaza. Her handmade vests, and other wearable art are available at Native Sisters, a Main Street crafts shop.

While the quirky ambience of the Knave is certainly inviting, it’s the food that brings customers back to the bakery day after day. Matt and Robin bake authentic Danish, croissants of all varieties including chocolate, vegetable and almond, bagels with cream cheese (and lox!), pies, muffins, cheesecakes and, of course, tarts! Recently the bakery has expanded their fair to serve full breakfast and lunch. The breakfast menu includes tasty waffles, burritos and quiches. Lunch also features burritos including chicken, veggie, eggplant and steak. They also serve New York Style chopped liver, classic BLTs, and roast beef sandwiches. The turkey and roast beef used in their sandwiches is baked by Matt and Robin and is thick and hearty as it’s piled on the sandwiches. In fact, everything Matt and Robin do in the kitchen is done with a little extra care. Smoothies are made with an apple cider mix and only fresh and frozen fruits are used, no powders and mixes. Many folks drop by the bakery for a loaf of fresh bread or to pick up sandwiches before they jump on a bike ride or river trip for the day.

Whatever your reason for stopping by the Knave of Hearts - the art or the great food -- you’ll enjoy your visit and leave with a full belly and a desire to return the next day!

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