Saturday, October 20, 2007

Just a little tart

My cold is gone and with it seems to have gone any energy or creative spark.

I am finding it hard to even get really pissed off about anything the past few days.

That should tell you how lousy I was feeling.

I took a sick day Thursday. I tried not to need it, but I worked sick Tuesday and Wednesday and just needed the mental break and the break from driving 37 miles each way on the freeway.

Today is Saturday, but it is my Friday. Maybe my spark will return this weekend.

I am stamping tomorrow and have to make cards and dessert for that tonight. Maybe that will get me going.

I have some ideas for cards, but nothing is set.

For dessert I think I will make individual apple galettes. Which is a fancy way of saying apple tarts. But without a tart pan.

Basically it is puff pastry crust with crushed nuts, fruit and jam.

I have made this Martha version in the past. It calls for plums, which are good. I also have made this recipe using peaches. Yummy.

For tomorrow I want to make apple and I don't want to make the dough.

So I am combining it with this simpler version using apples and frozen puff pastry dough.

I think I still want to use the nuts that the Martha recipe calls for. They add another layer of flavor and texture that I like. And the jam is a nice touch.

My plan to finish this is to make homemade whipped cream with just a bit of almond extract. It adds a little hint of flavor and a great aroma.

I will let you know how they turn out and if I can remember, I will post my own version of the recipe. That way I can also remember how I made them in case I want to make them again some time.

3 comments:

Tammie Jean said...

Ooooh... I love the idea of adding almond extract to the whipped cream! Let us know how they come out...

Jennifer said...

the tarts were fantastic and if Lincoln does eat his soon, I will!

Jill said...

Tammie:
This is how I make almond whipped cream:
Start with a cold bowl (I use a metal one that I chill in the freezer)
Pour in the whipping cream and add a little almond extract and fine sugar
Give it a little mix with your mixer and taste to make sure you have the almond and sugar to your liking and add as needed. I tend to be conservative to start.
Then just whip it to your desired fluffiness.
This is GREAT on all sorts of desserts and the almond extract leaves your guests wondering, "Hmmm... what is that? It's so good!)

And Jen, I am so glad you all liked them. Did Lincoln ever eat his?