I often think way too much about what others think of me. My decisions, my actions, my thoughts so quickly go toward what the person next to me is thinking. I get taken captive, in a sense, by the possible judgement or objection of somebody else’s thinking, someone else’s moral compass, someone else’s way of doing things, someone else’s opinion.
I decide things based on what I believe other people would like. I look for approval. I want someone else’s “okay.” I look to someone else to validate me.
I was reminded last week that everyone has some kind of ugly baggage that they are carrying around with them. Or even just a part of their life that they think others might label as wrong or weird or what have you.
I was reminded that those people I am so worried about are just like me. No better. No worse. We are on equal ground.
I can live my life even when someone disagrees.
This past week I decided to make a tart. This tart took forever to decide upon because I was worried about how it would turn out. And I was worried about that because I was taking it to a work bbq and I wanted everyone there to like.
I really get ridiculous sometimes. I mean who doesn’t like a buttery crust topped with fruit? Someone, I am sure of it.
The crust for this tart is super simple. Flour, almond, and butter get weighed and measured. Then lemon zest is mixed into the sugar. This helps release the oils in the zest which means a more pronounce lemon flavor in the final product.
All of these ingredients are worked together until the flour is completely incorporated and the dough is crumbly. The dough is then pressed into a tart pan.
Just use your fingers thats definitely the best way to do it.
Huckleberries, which I proudly picked myself, are rinsed and dried off a bit.
Deliciously fragrant nectarines are split open and cut into small wedges.
Take a minute to admire the gorgeous fruit! Such brilliant colors…
Huckleberries go in first. Nectarines are layered on top. I start around the outside edge first and move toward the center. It doesn’t have to be perfect… quit caring about what other people will think. (I’m talking to myself here)
Now, bake that beauty!
I have to say this tart was a success. There is a thick layer of lemony crust, which I greatly appreciate. A touch of cinnamon adds a warmth to the sweet nectarines and tart huckleberries. A scoop of gelato is a nice touch… just a suggestion.
And yes, the co-workers thought it was delicious.
Nectarine Huckleberry Tart
Recipe from Pease Pudding
- 1 1/2 cups flour
- 3/4 cup sliced almonds, crushed or use almond meal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/2 cup plus 6 tablespoons butter, cubed
- zest of one lemon
- 4 nectarines, pitted and quartered
- 1/2 cup huckleberries
- 1/2 tablespoon cinnamon
- 1 tablespoon brown sugar
- Preheat oven to 325 degrees. Butter or spray a 9 1/2 inch removable bottom tart pan. Set aside.
- In a small bowl mix the lemon zest into the sugar until its incorporated well.
- In a medium bowl whisk together the flour, baking powder, and salt. Mix in the almonds and sugar.
- Add the butter to the dry ingredients. Using your fingers, cut the butter into the flour mixture and continue to mix just until flour is incorporated. Dough should be clumpy not one solid ball.
- Dump the dough into the prepared tart pan and press dough into pan using your fingers or the flat bottom of a cup. The dough should be flush with the top of the pan. Place tart crust in freezer while you prepare the fruit.
- In a medium bowl, gently mix together the nectarines, cinnamon, and brown sugar. Let sit for a few minutes to release some of the juices of the fruit.
- Remove crust from freezer and sprinkle the huckleberries on top of the crust so that they lie in one single layer.
- Beginning with the outer edge place the nectarines along the whole outside edge of the tart pan. Continue this process until the crust in filled with nectarines.
- Bake tart for about 40 minutes or until the edge of the crust is browned slightly.
- Remove from oven and let cool on a wire rack or at least 10 minutes. Serve warm or cooled… both are delicious!