It’s Valentines Day weekend and the fun thing about this holiday is we get to focus on all things sweet. Not just candy but sentiment as well. I happen to think Valentines Day is one holiday worth celebrating because it opens the door for more affection, and gives us permission to be sweet in this cynical society we are living in. So, when I came across this recipe with a title ‘Love is Real’, I just had to take a look. And what I did I find at La Pêche Fraîche? A wonderful excerpt from the ‘Velveteen Rabbit’. I was so charmed by the blog producers approach to sharing her recipe along with lovely words from the author Margery Williams. Enjoy her prose especially if you haven’t picked up a children’s book in a long time. Wisdom from children’s books is timeless, and as adults it is fun to revisit them and think about the meaningful messages they impart. Find the excerpt below and check out the beautiful sweet recipe for your Valentine’s Day weekend. Continue on to her blog and enjoy more beautiful deep words on love and life as well as gorgeous photos of this sweet tart. Because in ‘real life’ a little sweetness is welcome and can be good for the heart and soul. Wishing you lotsa of love this Valentines Day and always…
—The Velveteen Rabbit, by Margery Williams
Fig, Rosemary, and Lemon Tart
makes 1 8-inch tart
for the rosemary-brown sugar pastry:
180 grams (1 1/2 cups) flour
30 grams (1/4 cup) confectioner’s sugar
50 grams (1/4 cup) brown sugar
1 teaspoon dried rosemary
1/2 teaspoon kosher salt
130 grams (1/2 cup plus 1 tablespoon) butter
Whisk together 180g (1 1/2 cups) flour, 60g (1/2 cup) confectioners sugar, 1 teaspoon dried rosemary, and 1/2 teaspoon kosher salt. Cut in 130g (1/2 cup plus 1 tablespoon) butter and whisk in an egg. Press into a tart pan and freeze. Bake at 350 for 22-25 minutes, until golden brown and fragrant. Fill cooled shell with lemon cream: beat 130g (10 ounces) cream cheese with 90g (3/4 cup) confectioner’s sugar, the juice and zest of one lemon, and 1/4 teaspoon kosher salt. Top with fresh, ripe fruit!
for the lemon cream:
130 grams (10 ounces) cream cheese
90 grams (3/4 cup) confectioner’s sugar
juice and zest of 1 large lemon
1/4 teaspoon kosher salt
8-9 ripe figs, sliced very thinly
1 tablespoon apricot jam (optional)
Grease an 8-inch tart pan and pre-heat oven to 350 degrees F.
Make the crust: whisk together flour, confectioner’s sugar, brown sugar, rosemary, and kosher salt.
Cut in the butter and whisk in the egg.
Knead lightly until dough comes together but is still slightly crumbly.
Press into prepared pan, prick all over with a fork, and freeze for at least 30 minutes.
Weight with pie weights and parchment paper and bake for 25 minutes, until golden brown and fragrant.
Allow to cool completely.
Meanwhile, prepare the lemon cream: whip cream cheese with confectioner’s sugar for 2 minutes until fluffy.
Add in the lemon zest, juice, and salt, and whip for 3 more minutes.
Fill cooled shell and chill for 15 minutes, until partially set.
Top with sliced figs or other fruit (berries, plums, candied citrus) and a brush of heated apricot jam for shine and refrigerate for at least 30 minutes until completely set.
Serve chilled (cut with a hot, sharp knife)