December

December

June 28, 2013

SUMMER'S RUSTIC FRUIT TART

I am a girl of many moods! Aren't we all?
Do you ever wish you could change your d├ęcor to match your mood?
How about extending Southern Hospitality with a rustic French County flair?
 
 
Mother had a dear friend who lived about five minutes away from us who lived in an exquisite log cabin style home, which was set on about ten acres of wooded property. Of course, when you mention "log cabin" a little house comes to mind that would be something you would normally find on a lake. Oh no, not this house. Miss Becky was a socialite in Jackson and her house was large and stunningly decorated. I would be invited for play dates with their son, Will and oh, the fun we had. I remember her daughter's bedroom had a huge fireplace that seemed like a room straight from Gone With The Wind. Their kitchen was so elegant and we would be right under her apron strings watching her bake some divine dessert. Her husband was involved with the Jackson Symphony and they often played this magnificent grand piano situated near large picture windows in the living room.
 
 
Do you ever feel like you could handle living in a
ranch style home on hundreds of acres?
I would love mixing rustic with a touch of elegance!
 
 
I think it's a good thing to stretch our imaginations and try a new look on for size. A place where you can enter the front door, throw yourself down on a large shabby chic sofa and talk for hours with a bottle of wine....no need to worry about keeping the carpet pristine. It would be rather fun to just tour about to flea markets and estate sales and find little treasures to place about. I think I  am enjoying this mood!
 

RUSTIC FRUIT TART
1 sheet refrigerated pie pastry
4 cups thinly sliced peeled fresh pears
1/4 cup dried cherries
1 teaspoon vanilla extract
4 tablespoons sugar, divided
4 teaspoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 cup chopped walnuts
1 egg white
1 tablespoon water

 

On a lightly floured surface, roll out pastry into a 14-in. circle.Transfer to a parchment paper-lined baking sheet; set aside. In a large bowl, combine the pears, cherries and vanilla. Combine 3 tablespoons sugar, cornstarch, cinnamon and ginger; sprinkle over pear mixture and stir gently to combine. Spoon over pastry to within 2 in. of edges; sprinkle with walnuts. Fold edges of pastry over filling, leaving center uncovered.    Beat egg white and water; brush over folded pastry. Sprinkle with remaining sugar. Bake at 375° for 35-40 minutes or until crust is golden and filling is bubbly. Using parchment paper, slide tart onto a wire rack to cool.

1 comment:

  1. I love these "free-styling" tarts, especially with all the fresh stone fruit available during the summer, XOXO

    ReplyDelete

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