Let’s say this has been a tough week to tackle. Not bad, just tough. I was planning to post this recipe on Wednesday. And it will go live today (Monday). Turns out on Wednesday, shortly after coming back from a photo shoot I started feeling short of breath but without asthma. Slept most of the afternoon, when if I nap it’s on holidays, so definitely it was not normal for me. On Thursday I kind of worked, for a few hours but again, took another nap just before lunch. That’s when we went to the doctor, and after a series of tests… turned out I had the beginnings of pneumonia. I was admitted to the hospital, moving out of the ER. The hospital staff was amazing, from the doctors, nurses, breathing therapy and all… they took care of me and got me back on my feet. On Friday I already had my laptop but the wireless connection was not that good, so I made the executive decision that I was going to catch up on my season finales (Grey’s Anatomy… OMG!) and avoid avoid the frustrations I was having when trying to work on anything. Fast forward to Monday, labs came back 90% awesome, so I am back home, drinking plenty of fluids and following all the doc’s orders to get back to my regular self. See? Tough, not bad. Just tough.
Now, back to the tart. I didn’t cook as I usually do this past Mother’s Day, but I did bake. The past weeks I’ve been talking to grandma Flory about what was she looking forward dessert-wise for the family lunch, and she said that she would rather have a tart than a cake. Her wishes were my command, so I went looking online for a recipe, and bumped into this Fruit Mascarpone Tart recipe on Food52.com.
Have you visited their site? We absolutely love it. Lately I’ve been browsing their site for recipes. And what I love the most, is that almost every recipe has many comments, tweaks, suggestions and different variations of each recipe that we go crazy. The original recipe calls for strawberries on top (with added sugar to make them juicier), but I skipped that additional sugar and combined it with kiwis, a fruit that both my mom and grandma love.
Our family gathering was on the smaller side this year, but I still doubled the recipe. I doubled everything and followed the recipe exactly as it is here. I baked the crusts the day before and on Mother’s Day morning, I assembled both tarts and covered them with plastic wrap so the fruit wouldn’t dry up too much in the fridge. Next time I am adding vanilla beans rather than vanilla extract… And the best thing is that we can play with different fruits – depending on what’s in season in your lil’ corner of the world.