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 I came up with a question that I've been meaning to ask you. On a daily basis, are you doing what you love?
I know some of you choose to stay at home and some of you lost work during the recession. I myself, have been out of work due to illness and I'm slowly making my way back to health. Regardless of the circumstances, do you (or did you) wake up every day energized? Do you look forward to the day ahead? Do you truly enjoy your work or do you just try to convince yourself that you do? Honestly.
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? I'd love to hear your ideas on this subject and I know others would too.
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.
Cook tart for 30 minutes until it is evenly golden brown and filling is cooked.