simple summer tartlettes

this is not a recipe

more

an idea

of 

what can be done

with

fresh

peak of the season

fruit

simple summer tartlettes

nectarines

apricots

marzipan

puff pastry

sugar

cinnamon

line tartlette pan with puff pastry, rolled to 1/8th inch thickness.  place in the refrigerator to get nice and cold.  meanwhile, thinly slice fruit, keeping skin on.  roll out marzipan to an 1/8th inch sheet and gently lay a round into the bottom of the pastry lined tin.  arrange fruit in a thin layer on top.  sprinkle a bit of sugar and cinnamon on top (like you would salt and pepper...do not be heavy handed).  bake at 400 until the pastry is browned and crisp (about 15-20 min).

serve with vanilla ice cream or a dollop of creme fraiche.

cherry marzipan ice cream

recently

in an early morning whim

i dragged hubster

to a far-off orchard

to pick

 a bushel of cherries

as we stood in the shade of a  tree

him reaching to higher branches

me 

for the low hanging fruit

cherry stained and gleeful

i half whispered

"isn't this just so much fun"

to

which hubster responded

as he bent a branch to my reach

"no

this is torture

but i am happy

you are enjoying it"

this ice cream

is

a love letter

filled with 

sweetness of ripe fruit

rich-depth of ground almonds

&

 deep warmth of a stiff drink

from me

to him

i must tell you this is not a difficult recipe, but it is complicated

taking many steps and some time

but

if you are an ice cream person

with 

a special occasion on the horizon

you should make this

it is seriously good

 

 cherry marzipan ice cream

(printable recipe)

i'm linking up to