Thank you for showing up, as you always do, with your new green growth, your bulbs and buds.
Thank you for your warmth, that’s just enough to start to defrost our homes and our spirits. I seem to forget about half way through winter that you indeed always show up. The coats and blankets start to feel heavy after a while. So, thank you that we can lighten our load now that you are here.
Thank you for your longer days and your breeze that blows through our homes and even our hearts. Winter always takes it’s toll, physically and emotionally. I am so thankful that the winters do end eventually, both in seasons and in our lives.
Thank you that the washing will now dry in a day and that I can watch the boys play in the backyard while I cook dinner, instead of stepping around them as they play soccer in the kitchen (I wish I was joking).
Thank you for asparagus, oranges and rhubarb. For beetroot, cauliflower, fennel and leeks. Thank you for colour in our gardens and on our plates.
Now that I have that off my chest, on to these gorgeous buttery berry tarts.
You may remember me telling you all about frangipane in my recipe for the French-style Summer Fruit Tart. If you don’t, you can read about it here.
These tarts are simply the frangipane mixture, pressed into mini tart tins with removable bases and dotted with your berries of choice. No pastry needed.
Perfect for a picnic and freezable, I am very thankful to Donna Hay for this idea.
- 90 gram unsalted butter, softened
- 1/4 cup castor sugar
- 1 egg
- 1egg yolk
- 1 1/2 tablespoons plain flour
- 1 1/4 cups almond meal
- 125 grams of berries of choice ie. raspberries, blueberries, strawberries, blackberries
- Preheat oven to 150 degrees celsius.
- Cream butter and sugar together with electric beaters until pale and creamy.
- Add remaining ingredients, except the berries, and mix on low until thoroughly combined.
- Press mixture into lightly greased mini tart tins with a removable base.
- Press a few berries lightly into the top of each tart.
- Dust with a little icing sugar.
- Pop on a baking tray and bake for 30-35 minutes, or until lightly golden and slightly puffed up.
- These will last a couple of days in a single layer in an airtight container.
- They can be frozen too.