(Or: On Baking with Two Five-Year-Olds and a Puppy)
Step 1: Steal figs from your neighbor's yard:
Step 2: Go try to buy a lemon from Tod's Tasties, because you can't bear to get in the car on your day off:
(Tip: if you are accompanied by two adorable children and a puppy, they might just give you the lemon)
Make the dough. I used a recipe from a cookbook my bank teller gave me, Heirloom Baking with the Brass Sisters:
1 Tablespoon Apple Cider Vinegar
Combine in Food Processor:
1/3 cup sugar
3 cups flour
1 cup cold butter
process until mealy; add liquid and process just until mixture comes together. Knead, wrap and refrigerate for at least one hour.
Take an arty picture of your ingredients:
Make the filling:
I used my tried-and-true filling method:
4 cups fresh fruit (in this case it was contraband figs and some blueberries that had been in my fridge for a little too long)
1/2 cup sugar
zest of one lemon
juice of one lemon
generous pinch of salt
Stir together and let sit.
Now back to your dough.
Cut your dough into 6 even sections, and roll each one out, on a floured surface, into a square shape of even thickness.
Place a good sized dollop of filling in the center of your rolled out dough.
Fold and press the edges of your dough to seal in the filling.
Gently beat one egg in a bowl and coat the dough with a pastry brush dipped in the beaten egg. Now, say, for example, that you own a Cake Shop and all your home baking utensils have absconded to said Cake Shop, and so you can't find a pastry brush? Well, fear not, dear reader, you can just as easily use one of your 5-year-old son's watercolor paintbrushes. Its totally clean, I promise.
Bake tarts at 400 degrees for 20-30 minutes. Ignore that black stuff on the bottom of the pan- its not burnt, its "caramelized."
Eat the tarts, and enjoy one of the last true days of summer.
ps. It's hot.
Penguin Cupcake Toppers By Victorious Cupcakes - Here's a tutorial on how to make these lovely penguin cupcake toppers. [image: Penguin Cupcake topper]