8.1.16
We have made it through 2/3 of the summer! And also, rent is due! Go mail your checks and then come back for the rest of this post. Not evicted? Great. Let’s continue. This is not a recipe for the traditionalist. I got weird. I decided to spice up some classic flavors to see if they worked. It was not my favorite thing that I’ve made, but it was not bad! It was just different……. I’m also featuring some funky printed pants that I still love to wear, despite being in my closet for close to two years. Sometimes, you just have to change up the traditional to keep life interesting.
I took some cherries, thick diced some rhubarb, and then threw in jalapeños. That’s right jalapeños. Sometimes sweet and spicy can work. I thought about a raspberry BBQ sauce I like to make when I’m cooking steak. I like the contrast of the sweet and the heat, so why not try it in a short crust pastry shell? It’s definitely a specific taste, but somehow I still wanted to go back for another bite. It was a fun experiment, and I won’t be pushing this recipe on anyone. But I think it’s important to share, because maybe someone wants to try it and get nuts. Or just feel ok about trying something new.
I wanted this tart to look like a work of art, like if it was safe to hold it upright it could be hung on the wall. I loved the pops of green from the diced jalapeño.
The spice definitely hits you. The heat doesn’t take over, but it cannot be missed.
Do I think I’ll make this again? Probably not. But making something risky like this and it not tasting terrible or ending up a disaster is an achievement in my book, and I stand by it.
This tart really makes a statement, and I challenged myself to change something I knew would be safe and spice it up. I think these pants are a great opportunity to change up your daily wardrobe. Palazzo pants hit the scene a few seasons ago, but in my opinion, they’re still going strong. You can find these patterned pants all over the place. I got these at a boutique while visiting my parents in Florida and I still wear them all summer. They’re breezy and I feel like I’m wearing jammies all day.
The sun was out and blazing, so I apologize for the squinty eyes. But I don’t apologize for the outfit. Taking black and white and pairing it with a bold color is such an easy way to make an exciting ensemble. This shirt is also something that’s been in my closet for a while, but it’s my favorite shirt to wear with these pants.
Going out for the evening but you don’t want to wear shorts? Palazzo pants. Want to look like you tried harder than you did? Palazzo pants. Had too many burritos and need an elastic waist to feel better about your life? Palazzo pants. You can’t lose.
I’m still perfecting the self timer (all over again now that I’m trying to showcase outfits consistently), so your patience and understanding is appreciated.
Palazzo Pants (old) (similar) / Teal tank (old) / Crown Vintage Wedges
Spicy Cherry Fruit Tart
Ingredients
For the Crust
- 1 cup flour
- 1/2 tsp salt
- 1/2 cup butter, chilled and sliced
- 1-3 Tbsp ice cold water
For the Filling
- 2 cups cherries, pitted and diced
- 1 1/2 cup rhubarb, sliced into thick bars
- 1 large jalapeno, diced and deseeded
- 1 Tbsp cornstarch
- 1/4 cup sugar
- 1/8 tsp pepper
- 1/8 tsp cayenne powder
Instructions
For the Crust
- In a food processor, pulse together flour and salt to combine
- Add in half of chilled butter and pulse so pea sized crumbs form, repeat with second half of butter
- In the top pour spout of food processor, slowly add in water 1 tbsp at a time until dough begins to come together
- Pat dough into a disc and tightly wrap in plastic wrap, chilling for at least an hour, up to overnight
For the Tart
- Grease a circular or square 9″ tart pan with butter
- Preheat oven to 425
- Take dough our of fridge and on a clean, floured surface, roll out to about 10″-11″
- Carefully roll dough onto rolling pin and drape over tart pan, tucking crust into corners
- Trim edges and press dough so it slightly shows over edge of pan to prevent shrinking
- Place pan into refrigerator to keep cold while preparing filling
- In a medium bowl, combine all filling ingredients, tossing with a spatula to make sure everything is evenly distributed
- Take tart pan out of refrigerator, place on baking sheet and pour filling into crust
- Using spatula, make sure to evenly fill crust
- Bake for 40-45 minutes, top of crust should begin to brown
- Allow to cool before slicing and enjoying
P.S.
*Not into this at all??? Just eliminate the jalapeño, pepper and cayenne and you have a nice normal fruit tart
