The entire yard is blossoming into shades of purple, pink and green. I’ve never had wisteria before and I can tell by the thickness of the branches that it’s old. Old and beautiful. I love the way it looks when the petals fall on the worn brick path. The lilacs are fragrant and the pink azaleas are glorious. The garden colors inspired the Cherry Almond Fruit Tart I made this week.
To me, gardens are peaceful, serene and give rise to contemplation. In the garden, surrounded by flowers, a young family member asked us about our work. So here’s the question of the day – do you love your work?
If you are passionate about your work, how did you get there? What makes it special? If not, what would it take for you to find something you’re absolutely excited about and how would you do it?
While you ponder the question, I hope you join me in this Delicate and Delicious Cherry Almond Tart. It’s the right balance of sweet offset by a hint of sour cherry. Imagine it with a scoop of cherry or vanilla ice cream. The slices are perfect for picnics.
Delicate and Delicious Cherry Almond Tart
140 g. sugar
400 g. butter
1 tsp. vanilla
455 g. flour
Preheat oven to 350 degrees
Mix sugar, butter, eggs and vanilla with dough hook just until combined.
Add flour and mix until smooth. Do not over mix.
Press dough into tart pan, dock with fork and refrigerate for 20 minutes.
Line shell with pie weights and pre-bake about 8 minutes – just until the sides firm up a bit.
Remove to a metal cooling rack. Lightly srinkle crust with cinnamon and place the cherries on top of the crust.
250g fresh or defrosted frozen cherries, pitted or 1 jar drained
75g unsalted melted butter
1/4 tsp. almond extract
100g sifted almond powder
1/2 tsp. cinnamon
Almonds to decorate
In a stand mixer, whisk the eggs and sugar until a thick, about 8 minutes. Fold in melted butter, extract the almond powder. Pour this mixture over the sour cherries and sprinkle with Almonds.