Tag Archives: honey

Simple Fruit Tarts

24 Aug
tart

watercolor by Frances Newcombe

This post should actually be entitled Fruit Tarts for Dummies…  or rather, Fruit Tarts for A Dummy. Because, listen, if I can do this … I, me, someone with absolutely no patience for baking or dough or measuring exactly or any of that silliness… if I can do this, you can do this. And you will be so happy.

Fruit trees are one of the many benefits of living in Southern California. Not just fruit trees, but bountiful fruit trees that need very little upkeep. I am as bad at gardening as I am at baking (that patience issue) yet I have in my yard lemon trees, orange trees, apricot trees, a pomegranate tree, a kumquat tree, avocado trees, a macadamia nut tree and a glorious fig tree that goes crazy in season. Consequently, I’m always looking for ways to use the fruit.

IMG_2733 - Version 2

Prepping Fruit Tarts

I’ve written before about Patricia Wells, a chef whose writing and cooking had an incredible influence on my life. In her book At Home In Provence, there’s a gorgeous Apricot-Honey-Almond Tart you can also make with figs. It looked so incredible, and so easy, I had to give it a try. My first attempt turned out so well I kept making these tarts over the summer, in different variations, to master the tarts and see which fruits worked best. And so I give you below my slightly tweaked take on her recipe.

Did I mention how %@$# incredible they taste? Wow, are they wonderful. This recipe slays everyone by both beauty and taste. Anyone you serve the tart will have no idea how simple it is (and there’s no reason to let them know!) They’ll look at you like you had Patricia fed-ex the tart from her kitchen in France. Because it’s best served room temperature, it’s perfect not only for your home but to bring to a picnic or to a potluck. My goodness, these taste good. And they are light as well! While gorgeous, this tart is the opposite of a heavy, dense dessert. But you get all the pleasure just the same. 

Apricot Tart

apricot tart, right out of the oven

ONE NOTE: Hearty fruits such a stone fruits or figs are best with this recipe. The blueberry and raspberry versions I tried tasted great but those soft fruits started to break down into mush by the time they were finished cooking.

***!!! As an added treat this week, my beloved friend Frances Newcombe did some art for the post, including a downloadable PDF of the recipe – click here to download what you see below.

For the recipe and download, click here: Continue reading

Healthy Crack

12 May

I practice and teach yoga, which is not as weird as it sounds…unless you are as I was before I took a yoga class. Back then I had the idea that yoga was people in a room kind of stretching but mostly burning incense, chanting and smoking the devil’s lettuce. While there might actually be some yoga classes out there where this occurs, for the most part yoga is a brutal, kick-ass workout that puts even the most ‘manly of men’ on the floor begging for a break. It’s particularly true of the yoga I practice and teach, Bikram Yoga, which is yoga practiced in a room heated to a minimum 105 degrees.

The point of this is that practicing and teaching yoga over the last eight years has led me to explore some healthy lifestyle choices I previously would have ignored or dismissed, given I was raised in a family with many doctors. I’ve done quite a shift from West to East in terms of medicine and health. I’ve tried chiropracty (awesome) and acupuncture (effective but for me it was a little intense.) I’ve also explored a variety of approaches to food from various cleanses (I love The Master Cleanse, I also enjoy juice cleanses) to Vegan and Raw foods. I once even ‘went raw’ for about 3 months, which means all I ate was raw food. I really enjoyed it, though to eat raw full time is a much bigger time commitment than one might think. I initially thought it would be easy: no cooking! But to eat quality raw food full time takes quite a bit of planning and preparation. You certainly feel healthy, alive and full of energy eating only raw, though.

I don’t eat raw full time now… clearly. But I still love raw food. For those who are thinking a raw diet sounds weird, here are some examples of raw food: Guacamole. Pico De Gallo. Most green salads. Tapenade. Many cheeses. Sushi. Crudite. Fruit salad. Many smoothies. Pesto (sans the cheese, or with raw cheese). Gazpacho. Bruschetta (no bread, I just eat it with a spoon, terrific.) These are just a few of the regular foods most of us eat that are raw. And wonderful. Guacamole!!!!! oh my. Don’t discount raw.

Today, then, I want to give you two of my favorite raw recipes. Both are easy. The second one takes a little prep but once you’ve done the prep, it is very easy the rest of the week…or as long as the ingredients last, which may not be very long! Both also are insanely good. So good, in fact, that friends and I have termed them ‘crack’ because they are so addicting. While I mostly eat either of these in the morning for breakfast, when I am not, you know, scarfing down eggs, they both can be eaten anytime of the day. As a meal. As a snack. As a pre-egg appetizer! And both work wonderfully as healthy dessert. Give them a try and let me know what you think. And let us know if you have raw foods you enjoy eating already.

RAW FRUIT AND NUT PARFAIT

 

Click here for the recipes and more