The Tart Shop

The Tart Shop I have always been passionate about baking. But my passion for tarts and pies remained. So here we are today! Enjoy!

So midlife I received a commercial baking degree and started a gluten free bakery that I eventually sold at the age of 75. Hi, I'm Patricia Osuch, and I'm so glad you're here. For over two decades, I owned a gluten-free bakery that became a household name in Calgary, and I loved every minute of it. When I first started baking, I saw a lack of delicious gluten-free options and took it on as a perso

nal challenge. That challenge soon turned into a passion, and I spent years perfecting my recipes to bring joy to so many people who needed it. I sold the bakery when I turned 75 to enjoy retirement, but I quickly realized my passion for creating delicious bakes was stronger than ever. Now at 77, I'm excited to share my tarts and other creations with you through my new venture, Queen of Tarts. I'm delighted to be a part of the vibrant farmers' market community in Calgary and to serve you through my online shop. Each bake is made with a sprinkle of experience and a whole lot of love.

02/21/2026
02/02/2026
We are excited to be a vendor at Crossfield Farmers Market this year. Come check out all the great vendors!!!
02/02/2026

We are excited to be a vendor at Crossfield Farmers Market this year. Come check out all the great vendors!!!

Butter Tart Tips:1. Always melt your butter and warm the brown sugar. When you warm the brown sugar you won’t end up wi...
01/10/2026

Butter Tart Tips:
1. Always melt your butter and warm the brown sugar. When you warm the brown sugar you won’t end up with those hard little lumps in the bottom of the bowl.
2. Mix the butter and brown sugar well into a paste.
3. Always use room temperature eggs.
4. Crack your eggs in a separate bowl and add teaspoon of cider vinegar. Beat the egg mixture well with a fork to break up proteins.
5. Add your egg mixture to the sugar mixture. Stir well to incorporate the two mixtures. Do not beat. Beating will create a hard crust on your tarts.

Now you’re ready to fill, bake and enjoy.

Butter tart tips:1. Always melt your butter and warm the brown sugar. When you warm the brown sugar you won’t end up wi...
01/10/2026

Butter tart tips:
1. Always melt your butter and warm the brown sugar. When you warm the brown sugar you won’t end up with those hard little lumps in the bottom of the bowl.
2. Mix the butter and brown sugar well into a paste.
3. Always use room temperature eggs.
4. Crack your eggs in a separate bowl and add teaspoon of cider vinegar. Beat the egg mixture well with a fork to break up proteins.
5. Add your egg mixture to the sugar mixture. Stir well to incorporate the two mixtures. Do not beat. Beating will create a hard crust on your tarts.

Now you’re ready to fill, bake and enjoy.

01/07/2026
12/21/2025
12/21/2025
12/20/2025
This is crazy!
12/20/2025

This is crazy!

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Calgary, AB

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