Once, I remember well, my life was a feast where all hearts opened and all wines flowed.
Jadis, si je me souviens bien, ma vie était un festin où s’ouvraient tous les coeurs, où tous les vins coulaient. -Arthur Rimbaud 1873
Nothing better than a fresh raspberry tart in a cookie crust unless it’s a fresh start in life. I’ve been pretty sporadic in my posting here as I have been reevaluating my life and come to the conclusion that I must find a new way to earn a living.
In general I live a happy life but I when found myself encouraging my niece to be brave and do the things that she was afraid to do I began to feel that I should “walk my own talk.” I don’t yet know just how I will translate that into a better vocation but I am willing to let go of the last 11 plus years of employment to learn more of myself and use more of my creative abilities.
I won’t say much about what I’ve left behind except that I reached a point of diminishing return and finally the scales tipped to the point where I could not go on. Stress kills.
I may have a few jobs now instead of one and I may dabble here and there instead of plodding off to the same office everyday. I don’t know- I’m taking a much earned little break before I choose. I know things are a bit dreary on the economic front right now- but I have confidence that I can work it out.
I already feel better and more energetic and am looking forward to sharing some lovely things here with you. One of them must be this toothsome raspberry tart sitting on a cookie type crust with a not-too-sweet orange and vanilla kissed cream cheese and sour cream filling. Mmmm…Oh and we’re working on a big project in the garden that I will show you soon as well.
Fresh Raspberry Tarts
- 1 cup all purpose flour
- 1/4 cup powdered or confectioner’s sugar
- 1/2 cup cold butter
Preheat the oven to 350F. Place the flour and sugar in the bowl of a food processor fitted with the metal blade. Cut the butter into small pieces and add them to the bowl. Pulse until it resembles sand and holds together when pressed. Press into the bottom of any tart mold here I’ve used four 4″ tart pans with removable bottoms. Prick the bottom with a fork and bake for 15 to 20 minutes until golden. Place on a rack still in the pan and cool completely.
- 8 ounces cream cheese, softened
- 1/4 cup of sour cream
- 1/2 teaspoon finely grated orange zest
- 1/2 teaspoon vanilla extract
- sugar (vanilla sugar preferred) to taste
- pint of organic raspberries
- cherry jam, heated and strained
Whip all of the filling ingredients together. Use sugar to your taste for sweetness. I prefer a less sweet filling with the cookie crust so I use a teaspoon or two of sugar. If you like it sweeter use more. You will have a bit more filling than will fit into 4 crusts. Spoon prepared filling into cooled crust and top with washed and well dried raspberries. Heat and strain a few tablespoons of cherry jam and strain it (or not) and drizzle over the raspberries.
Keep refrigerated until fifteen to twenty minutes before serving time. Will keep for a day or two before the crust becomes soggy.
Thank you for all of the support I’ve received from you here. You have made all of the difference. xoxo