The tart artist works in texture, contrasting crisp shell, supple filling, slippery slices of fruit. She works in color, choosing golden pastry, pale almonds, wine-stained pears. She works in pattern, arranging crescents across her small, sweet canvas.
Then inspiration strikes. Weary of low-profile, she lets the pears pose whole. The tart shifts from 2-D to 3, like something Louise Nevelson might have fabricated for dessert.
Her tart has width, length, depth _ and deliciousness. Which could count as four dimensions.
