Oh, this tart. I have eaten this for breakfast every morning and dessert every evening since making it on Monday. Basically I’m almost wholly subsisting on it. This recipe is almost not even a recipe. It goes something like this: make a crust, mix some mascarpone with honey, spread it on the crust, top with fruit. Pretty simple. Almost not even warranting a post. So I’ll keep this one short.
It was a quiet weekend around these parts, with much baking and experimenting in the kitchen by yours truly. We actually went out twice but somehow still found time to nest. There was talk with some good friends over some delicious Pad See Ewe on Friday night about having a “Pho Night,” and you better believe that will get documented here! And yes, I did make chili last night…because even if I don’t know what the flip is happening on the field, I can still enjoy the down-home American Superbowl tradition of staring blankly at the TV over a big bowl of homemade chili and beans. I even topped it with bacon (find the chili recipe here).
It’s been a warm week here, almost spring-like. Whenever I think of spring I always want easy, light, fruit-based desserts. I imagine myself on a porch somewhere in the south of France (a place I’ve never been, but bear with me), hanging crisp white linen on a line and reaching up to pluck a perfect little lemon from my lemon tree. I examine it, smile a secret smile to myself, and then drop it gently into my apron pocket, as a warm breeze floats through the backyard carrying the scent of lavender. Then Johnny Depp sneaks up behind me, enveloping me in his manly embrace. Then I, um, bake a tart. WIth Johnny. Let’s move on.