It may not yet be official on the calendars, but in our home, the word is out- Spring is finally upon us.

Overnight spring had sprung, with bouquets of wildflowers and tea roses adorning the home, each room, more abundant than the next. Spring had a reason for coming early. A little birdie whispered sweetly in Mother Nature’s ear that a very special someone had a very special birthday! ;) And as if Mother Nature was sending her own birthday surprise, brilliant sunlight poured down from the beautiful clear skies above. It was a perfect morning, a perfect afternoon, and subsequently, an absolutely stellar evening.

It seemed like the day only got better as the hours passed by, as it should be. Paper lanterns and twinkling lights hung everywhere. The family gathered in the kitchen where we took part in preparing a delicious birthday feast to classics like Alberta Hunter, Louis Armstrong and Scott Joplin. It was a night of utter perfection that I only wish had lasted longer than it did.

Beautiful memories were made that shall be carried in our hearts for years to come. I will always cherish the evenings spent with my family, laughing together on end, sipping coffee late at night, and sharing slices of this Strawberry Tart.

All that is left to say is, Happy Birthday Mom! I love you more than words could ever properly express, and cherish every day I am blessed to spend with you. 

 Now, shall we bake?!!

Strawberry Tart

(Adapted from Reader’s Digest: Creative Cooking)

Prep Time: 30 minutes

Cook Time: 15-20 minutes

For tart you will need:

1 cup AP flour

6 tablespoons unsalted butter, cut into small pieces

1 tablespoon water

1 egg yolk

4 tablespoons confectioner’s sugar

1 teaspoon vanilla extract

½ teaspoon orange zest

1 cup cherry preserves

2 pints fresh strawberries

1 cup whipping cream

Preheat oven to 350 degrees F.

Sift flour onto a board or into a bowl. Make a well in the center. Add the butter, water, egg yolk, sugar, vanilla, and orange zest. Work the ingredients in the center, drawing in the flour until the dough is smooth.

Pat out the dough onto the bottom and sides of a pie plate. Prick the bottom and sides of the dough with a fork. Bake got 15-20 minutes, or until the pastry is light golden. Cool.

To make the glaze, put the cherry preserves in a small saucepan and melt it slowly over low heat. Cool slightly and brush over the bottom of the pastry.

Wash, hull and slice the strawberries. Fill the pie plate with the strawberries and top with remaining cherry glaze.

Whip cream with 1 tablespoon of confectioner’s sugar until light and fluffy and serve with a slice of strawberry tart! Enjoy!

xoxo,

Tammy♥