This is the time of year when the summer is drawing to a close and everyone starts separating again.
I’ve realized how scarily easy it is for some friendships to start to fade and erode. Maybe it’s because I usually seem to make friends through brute exposure (if I’ve said “hello” to you 470 times, I probably consider us friends and I certainly hope you do as well), but after not seeing someone for a while, sometimes things change. One of the most disappointing ways is when I somehow forget that we used to be friends. A while back I saw someone and we talked a bit and it was only after we parted ways that I realized that we use to be Rather Good Friends. We texted each other occasionally, even when I only had my ridiculously cheap prepaid phone and it took me at least a minute to type “hello.” We had talked in classes and done school work together. But when I saw them and spoke to them, I was thinking of them as an acquaintance. One that I was very fond of, and veering more on the friend-acquaintance end of the spectrum, but I had completely forgotten that we used to get along so well.Things like this remind me that I need to take initiative to keep in touch and occasionally contact others (I prefer to placidly wait, myself). Some friendships just require more effort than others to maintain. It was a lot easier when everyone I knew was in the same class, or at the very least, in the same city, but now people have started to spread out. It makes things a bit more complicated…particularly when there are close friends that you might meet on your own, and then there are only sort-of friends who you might only meet in groups. In the end you can’t keep up with everyone, and at least not all the time.And so sometimes I might stay in contact and sometimes I might not. And some friendships will fade. And for some it’s as though you can just pick up where you left off and no time has passed at all. A friend suggested the flavours: rosemary and almond and some sort of fruit (which I turned into cherry to match what I had). I’ve become quite fond of the combination.
I find saskatoon berries a bit challenging. They’re rather dry and so few in number they feel very insignificant in this tart, but the cherries cooked up soft and lovely (just watch out for the pit, or carefully pit then through the side). The rosemary is only in the tart crust, but I think it would have been nicer to have rosemary distributed throughout the filling as well for a stronger flavour.
Still, the combination of almond cream and fruit remains irresistible.
Oh and I’m bringing these tarts with me to Fiesta Friday. It’s been quite a while (if I set myself a deadline for Friday I usually meet it by the next Wednesday, you see) but I’ve been missing the party quite a bit and so finally(!!) I’ve cobbled a post together out of my 30 (now 29) drafts. Angie of the Novice Gardener is as always a wonderfully welcoming host. This week is co-hosted by the enthusiastic and lovely Jhuls of the Not so Creative Cook and the inspiring and kind Elaine of Foodbod.
almond and rosemary tarts with cherry and saskatoon berry
red fife pastry
Should make enough to line around 16 4-cm diameter tart pans when rolled thinly. Or you could line 8 small tins and then another, larger tart pan!
100 g red fife
100 g all purpose flour
a few sprigs rosemary, leaves picked and chopped
1 stick butter
60 mL cold water or less
Combine the flours, rosemary, and salt. Rub the butter into the flour mixture until crumbly. Mix in the water. Chill.
Makes enough to fill 6 tarts–the almond cream will rise to the top with this amount. To fill 8, make a 1.5 recipe. Adapted from Pastry by Richard Bertinet.
50 g butter
55 g sugar
70 g ground almond
15 g flour
40 g egg
1 tsp Triple Sec (could be increased)
Beat butter until light, add sugar and beat until fluffy and pale. Mix in almond, flour then the egg and Triple Sec. Beat some more, keeping the mixture light and full of air. Chill for only around 15 minutes before use–it will be cold but still malleable.
sprigs of rosemary
Roll out the crust on a floured surface until very thin. Cut into pieces and line 6 tart pans. Reserve the rest or line some additional tart pans.
Fill each tart with a layer of almond cream, place a cherry, some saskatoon berries, and a sprig of rosemary on top.
Bake at 375F, 20-30 minutes. Let cool and dust with icing sugar before serving.