What for? I questioned, slightly annoyed with my son’s inquiry last week- Can we use (my) oven now? He wanted to bake a frozen pizza. “Pi…zza? My voice high pitched at the end as if he was asking something of enormous favor. “Are you serious? No way! I haven’t used it yet. I should initiate the Oven debut and I’m going to make fabulous whatever the very first time”…that was truly my reaction in my head but his cute little friend from Japan stood right beside him, they were hungry. I gulped down my pride and I managed to squeeze out the word “o…k.”
Last Saturday, we moved a few items back in the kitchen. That process took so long because of my ever changing mind. I order my husband around –put it there, no, not there, never mind it won’t fit, how about over here?, little bit to the right , ah…that is too much, I said little bit. We both exhausted and puzzled why we have more stuff than we packed. My son’s friend from grade school came over the evening. We baked Papa Murphy pizzas in (my) oven for supper. Rats.
Oh goodies! I found bowls and a food processer. I should be able to make something fantastico! The crust of this tart is like a good sugar cookie. It’s not difficult to make but needs a little patience. Any fruit probably would do. Though I love strawberries on top the best, I made blueberry tart this time because all I had in refrigerator is blueberries. Talk about poor planning and you shouldn’t start making something great before checking refrigerator first.
Today’s fruit tart-blueberry
- Unsalted butter 1 stick or 113g chilled but not frozen.
- Powdered sugar 60g
- 2 egg yolks
- Cake flour 200g sifted
- Put butter, sugar in food processer. Using pause button combine well.
- Add flour when butter gets small and mix well.
- Add egg yolks and combine well.
- Wrap in plastic and let rest in refrigerator for an hour.
- On the flat surface, dust with some flour then stretch the dough with rolling out large enough for tart pan. Remove excess dough. Prick bottom in several places with folk. cover and let rest for 30 minutes in refrigerator.
- Preheat oven to 385F.
- Bake for 15 minutes or until slightly brown. Cool on wire rack completely.I made cookies with left over dough.
- Unsalted butter 60g
- Sugar 50g
- Corn starch 1 Tablespoon
- 1 egg
- 1 egg yolk
- Almond powder 60g
- Vanilla essence 1 teaspoon
- Preheat oven to 355 F.
- In a large bowl, cream butter until light in color with whisk.
- Add sugar continue to mix well.
- Add corn starch, eggs, almond powder and vanilla essence. Mix well with each addition.
- Spread almond cream in cooled tart crust. If the bottom crust is has bubbled up and is uneven, pop with tooth pick first before adding almond cream.
- Bake about 30 minutes or until golden brown. Cool on a wire rack.
Ingredients for jam topping
- Seedless raspberry jam 5 tablespoons*
- Water 1 tablespoon
- Unflavored gelatin 1/2 teaspoon
- Put jam and water in microwave bowl and mix well. Gently cover with plastic paper. Microwave for 2 minutes with 50% power.* If using seeded raspberry jam, strain seeds with strainer.
- Sprinkle with gelatin and dissolve.
- Spread on top of almond cream filling. Decorate with your choice of fruits Chill until set.I brushed with warmed apricot jam for shine (optional).Sprinkle powdered sugar on top if you like.
I think I’m in love with my new kitchen or at least I’m in the honeymoon stage. I spent hours arranging and cleaning. In the middle of night and when I’m wide awake, I have urge to go in the kitchen and shine up the new refrigerator. My husband would say, don’t worry the kitchen would be there in morning. Now we have a laughable bank account though, how lucky I felt for the ultra quiet dish washer or roomie sink that actually fits big pasta pan in. Things can’t make you happy I know but for a short while I will indulge in things that make me smile and be grateful.