Scan the membership rolls of dozens of non-profits on the Palos Verdes Peninsula and you will discover that the majority of those groups’ members are women. Their goals vary. Some people on The Hill raise funds for the arts, for musical groups, PV’s schools and many other worthy organizations whose role is helping those who can’t help themselves.
by Frank Brown
These same women also join other groups that teach them new skills, keep them healthy or in some cases are just for fun. The fun groups also have fun names. Though no longer in existence, one such group brought together women with various special skills. Their name: “The Crafty Ladies.” Still around are “The Walkie Talkies.” The dozens of miles they walk weekly and the discussions they engage in may prove daunting at first, but its members come away healthier in mind and body.
Another women’s group, with an equally clever name surfaced on the Peninsula a few years ago. It goes by the somewhat provocative moniker of “The Tartlets.” The club is exclusively for women, and yes, they do call each other Tarts.
Webster’s Unabridged says that a tart may be something sharp in taste, a cutting answer or a dessert consisting of a small pie filled with fruit or jam, often having a top crust. That, basically, is what this story is about: just desserts.
Each Tart tells a different story about how she joined the group. “When Birgit Snodgrass asked me if I were interested in a new baking group Marilyn Schimmel was forming, I said that’s the dumbest thing I ever heard of,” said Tart Vicki Schoenfeld. “After giving it some thought though, I changed my mind. I realized that I’d missed out on so many desserts while watching my figure. This was an opportunity to put something ‘sweet’ back into my routine.”
Another Tart, Jane Smollens, agreed, “Thanks to Marilyn for bringing us together with this wonderful idea of baking and tasting desserts. Little did I know how far out of my comfort zone we could get.” The Tartlets’ eating-meetings offer collateral benefits for its members whose numbers are limited to an even dozen. “There’s so much more than baking that happens in our group” said Smollens. “I have learned the art of presentation.”
For another member, the Tarts’ activities provide a welcome break from the ugly news the media seem to broadcast every minute of every hour.
For Schoenfeld, another fringe benefit are its ground rules. “They meet just six times a year and host the meetings in their own homes. The members also pair up so that the preparations don’t fall on one set of shoulders,” she said. And, Schoenfeld added, “A Tart only hosts one baking party every other year.”
Variations on a theme
Robin Kiss, one of the early sign-ups, said her sister Tarts start out [with] simple ideas and become extravagant.” However, she quickly pleads guilty to that same fault when it comes to her own projects. “The vision I have starts at the beginning [of a project] with an unusual invitation that I send by e-mail as a little tease,” Kiss said. For Valentine’s Day this year, she mailed intricate heart-shaped invitations that she designed and in envelopes she made by hand. “But the most important thing for me is that [what I do] is appreciated by the women in our group.”
Each member arrives at the bimonthly gatherings carrying her white binder titled “The Tartlets Recipes.” Before leaving that day, she will have added recipes of the foods she’s tested and she’s just learned.
Tart Pat Brown calls the tastings a tutorial. “We learn so much about the foods our hostesses have prepared and served. We taste each dish on the menu and we also observe how they are presented, noting the special touches that invariably decorate the table.” Then, Brown said, “we discuss the ingredients and where the recipes originated. The recipes may be from a family favorite or from a food magazine.” (See recipe) “Finally, Brown said, “we give a general critique in a positive way.”
The Cookie Exchange
Tartlets don’t bake their specialties just for themselves. Their long-range plan is to share those creations with others. “We added a cookie exchange the second year and this year,” said Kiss, “and we’re planning on sharing our cookies with some philanthropic organization most probably connected with children.” Tart Sheila Dym, a retired nurse, called that “a wonderful idea. Any needy group would be fine.”
New Tart on the Block
Carol Pleatman introduced Gerri Oshry to The Tartlets. Oshry, had been quite proud of her desserts and so she said she “was shocked when I joined and they said ‘No!’ to my using only three ingredients in my specialties. The Tarts insisted that I include at least four or more ingredients.” Not all the baking stays on the Hill. Oshry said, “I love the fact that we’re going to prepare extra servings for needy children.” That event takes place at holiday time every year, she said.
A Gathering of Talents
TheTartlets bring wide-ranging backgrounds to the table, said Carol. “When Marilyn suggested starting a dessert group, I was keenly interested since I really love to cook. It also was a chance to meet new women who share the love of cooking and baking. They are stimulating, creative fun and dynamic, and”, she added, “we laugh a lot.” For Pleatman, “There also is the joy of getting to hear about their life’s journeys.” Her own journey has been quite unique. Her first career was in neurobiochemsitry research. She also started a catering business called the Pampered Palate. Years later, Pleatman became a partner and vice-president of sales and marketing for a software company.
“Now, just when I think there is nothing new to cook and bake,” she said, “our Tartlets come up with unique and wonderful ideas. I’m proud to be part of this amazing group of women.”
Tartlets hold demanding positions in industry. But they still make time for baking. Schoenfeld is vice-president president of a company owned by her and her husband. Cindy Fried is executive vice president, area manager and president of a title company. Robin Kiss an art teacher once was very involved as a volunteer with Art at Your Fingertips which is a program at many of the schools in Palos Verdes. Birgit Snodgrass and Vicki Schoenfeld were also part of that program. Now she teaches art to students in the Long Beach School District. Tartlets founder, Marilyn Schimmel was an interior decorator.
Snodgrass said, “I look forward to my Tartlet times and I make special arrangements to get away from a hectic schedule at work as controller for an aerospace company.” One of the highlights of this group, to me, is that most of us did not know each other before we came to the Tartlets. Normally you start with a group of friends and then come up with a common interest to pursue. The Tartlets started with a common interest and friendships sprouted from there.
Special Events
Not all Tartlet events are held in their Palos Verdes homes. Pleatman organized a tour in April this year that involved visits to chocolate makers and stores in Los Angeles. One of the tour’s highlights happened in a chocolate store’s assembly room. That is where women, primarily, carefully handle dozens of chocolates a minute on a rapidly moving belt that pass in front of them. They must quickly place the goodies in paper wrappers and eventually into boxes. The venue was also the store where the TV show “I Love Lucy” was filmed for one of its most hilarious sequences.
On the screen, actors Lucille Ball and Vivian Vance are seen frantically trying to keep up with a rapidly moving belt and put chocolates on the belt that keeps increasing in speed. In true Lucy fashion, they began putting the chocolates down the front of their dresses, in their apron pockets and eventually in their mouths.
Wrapping things up
Tart Linda Markman may have said it best about her culinary colleagues. “I’ve learned so much,” she said. “[What] I love most is that there are no expectations other than relaxing for a couple of hours. We enjoy lovely desserts, and I have interesting conversations with women who are always generous and willing to share ideas and information. It’s a diverse group that I have really come to like and admire. “Maybe it’s the dessert theme,” she concluded, “but everyone is sweet, even if we are all Tarts,” Markman said. PEN
Recipe – Filled Strawberries(From Bon Appétit, June, 1997)
These fresh-fruit treats are like strawberry cheesecakes in miniature … perfect for a dessert buffet. Whip 6 ounces of room-temperature cream cheese on medium speed until slightly fluffy for 2 to 3 minutes. Add ? teaspoon pure vanilla extract and
1 ? tablespoons confectioner’s sugar. Trim tops and bottoms of 12 strawberries to level. Use a small melon baller to scoop out the tops. Fill a pastry bag fitted with a ?-inch star tip with cream mixture; pipe into berries until it brims over tops. Toast ? cup sliced almonds in a 350-degree oven until golden brown, 3 to 6 minutes; arrange slices over filling.
