Stone Fruit Rose Tart

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Alright, alright, alright. Before I really get started with this post, I'll say it. The Cavs lost. It's very hard to be a Clevelander in San Francisco these days. I did not cry this year though! In 2015, the Warriors won. I cried and had to immediately leave the watch party I was at because it was very hard for me to process my emotions. Everyone was so happy and popping champagne and I was a sad dumpling (a soup dumpling as Reuben likes to refer to me in my sad state). Then in 2016, The Cavaliers broke the curse!!! I cried because I was so happy and full of feelings for my home state. I was yet again the only Cavs fan in the house, but it didn't matter. I was filled with so much joy! This year... I was disappointed, but mostly just "meh". I'm just ready for everyone to stop gloating. 

Despite the unfortunate events of Monday evening, this week has been pretty bright and sunny! For me at least, poor Reuben is working a deadline and I feel like I've barely seen him ๐Ÿ˜” .  On Tuesday I got to go to the grand opening party for the project I spent like 3 years working on at my last job. It is 2 mix-used residential buildings in San Mateo. People live in it now! And it's so so so crazy to see real people walking around the building and introducing themselves to their neighbors. It's like real live Sims!!! I was soaking up the experience and also stuffing my face with cheeseburger sliders, tuna poke, ceviche, and Tin Pot Creamery ice cream. I also stuffed my purse with some Blue Bottle iced coffee cartons. The inner old Chinese woman in me can't pass up free things. I also got to see some of my old coworkers, engineers, and contractors! Solid night.

It's hard to not be in a good mood when the weather is as beautiful as it's been. I'm a Leo, and I'm probably making this up, but I feel like I am powered by the sun. My mood and energy levels are so up! Give me all the vitamin D and 70+ temperatures! This weekend Reuben and I are heading out for a long hike and some sweet time out in nature. My Babes Brunch group is also meeting up this Sunday for a picnic edition in Golden Gate Park! I'm making the soba noodles from my last post and I can't wait to laugh until my cheeks hurt with some babes. On a supportive girlfriend note: I'm hearing such great life updates from my girlfriends all around the world that it makes my heart burst! So it's been hard not to feel sunny this week.

Should we talk about this sunny little fruit tart now? For the last couple weeks I've been seeing all the food bloggers that I envy making incredible buttercream flowers, flower cakes, flower cookies, so many flower sweets. To be honest, it intimidates me. I have very distant goals of being able to pipe buttercream roses and write "Happy Birthday Mom!" in frosting. Last weekend I had made it my goal to make a floral something. I can paint flowers with my eyes closed, so that should count for something right? I went to the Clement Street Farmers Market, as I do every week, and picked some sweet plums and peaches for a tart. I brought them home and took a deep breath. Am I being dramatic? Turns out, this floral tart is really not that hard. If you have a sharp knife and a peaceful mind, making these fruit roses was actually quite relaxing. This fruit tart is such a pretty and delicious dessert. It's sweet and brightly acidic. I won't tell anyone if you add a scoop of vanilla ice cream too.

It sort of looks like a pepperoni pizza though in the post oven pictures, doesn't it? I noticed while I was editing the photos and now I can't un-see it lol. Eh, I ain't mad about that. 


Stone Fruit Rose Tart

1 - 11" tart

Materials:

1 1/2 C + 2 tablespoons all-purpose flour

3/4 tsp salt

3/4 C + 1 tsp sugar

1/4 C vegetable oil

1/4 C olive oil

2 tsp milk

1/2 tsp almond extract

2 Tbsp cold unsalted butter

5-6 small ripe stone fruits (peaches, plums, pluots, etc)

Steps:

1. In a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. In a small bowl, whisk together the oils, milk and almond extract. Pour this mixture into the flour mixture and mix gently with a fork, just until it starts to come together. Then, transfer the dough to an 11-inch tart pan. Use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge.

2. In a small bowl, combine 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and the butter. Using your fingers, pinch the butter into the dry ingredients until crumbly, with a mixture of fine granules and tiny pebbles. Set aside.

3. Preheat your oven to 425 degrees.

4. Cut and pit your stone fruit of choice. Make sure to maintain either quarter or half segments of your fruit. Cut into thin slices, about 1/16 to 1/8 of an inch. You don't want them paper thin because they need structure to maintain the rose shape. Keep your slices in segments, this will make forming the roses easier. You can get about 2 small roses out of a 1/4 segment. Take a few adjacent slices and gently pinch them into a long segment, make sure the slices are still touching. Then slowly curl on end of the slices and form a rose. Place in your tart dough and gently push down to keep it in place. Repeat until the tart is full. Alternatively, you could also lay out the slices into whatever pattern your heart desires!

5. Once the tart is full of fruit, sprinkle your sugar mixture over the fruit. Take in the oven and bake for 35-40 minutes, until the crust is slightly brown and the fruit is juicy. Allow to cool on a cooling rack and enjoy!