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Lisa McDonnell makes tarts

See larger Topping her Crab and Watercress tarts with shredded cheese, Lisa McDonnell completes the tarts before placing them in the oven to cook for about an hour. Photographed on March 21, 2011. Kelli Stanko/Special to the Daily News

Photo by KELLI STANKO

Topping her Crab and Watercress tarts with shredded cheese, Lisa McDonnell completes the tarts before placing them in the oven to cook for about an hour. Photographed on March 21, 2011. Kelli Stanko/Special to the Daily News

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  • Lisa McDonnell is making crab and watercress tarts for a luncheon at Trinity by the Cove Episcopal Church. McDonnell cooks and bakes at the church for catering, gatherings, and luncheons. McDonnell's passion for baking started while backpacking through Europe after college and spent a lot of time in France where she picked up the knack for cooking a variety of tarts. McDonnell now started a blog where she writes about her creations and photographs her dishes, with over 100 followers. Photographed on March 21, 2011. Kelli Stanko/Special to the Daily News
  • Topping her Crab and Watercress tarts with shredded cheese, Lisa McDonnell completes the tarts before placing them in the oven to cook for about an hour. Photographed on March 21, 2011. Kelli Stanko/Special to the Daily News
  • Lisa McDonnell grading whole nutmeg on a microplane, while making a crab and watercress tart. Photographed on March 21, 2011. Kelli Stanko/Special to the Daily News
  • Lisa McDonnell is making crab and watercress tarts for a luncheon at Trinity by the Cove Episcopal Church. McDonnell cooks and bakes at the church for catering, gatherings, and luncheons. McDonnell's passion for baking started while backpacking through Europe after college and spent a lot of time in France where she picked up the knack for cooking a variety of tarts. McDonnell now started a blog where she writes about her creations and photographs her dishes, with over 100 followers. Photographed on March 21, 2011. Kelli Stanko/Special to the Daily News
  • Crab and Watercress tart made by Lisa McDonnell. Photographed on March 21, 2011. Kelli Stanko/Special to the Daily News
  • Lisa McDonnell usually makes a lot of dough sized enough for a number of tarts so the process is not as time consuming. Here she is rolling dough to be placed in a tart tin to complete her Crab and Watercress Tarts. Photographed on March 21, 2011. Kelli Stanko/Special to the Daily News
  • Lisa McDonnell places and folds dough in a tart tin. Photographed on March 21, 2011. Kelli Stanko/Special to the Daily News
  • Topping her Crab and Watercress tarts with shredded cheese, Lisa McDonnell completes the tarts before placing them in the oven to cook for about an hour. Photographed on March 21, 2011. Kelli Stanko/Special to the Daily News

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