Sunday, August 11, 2013

Sunday Kind Of Love

Love Sonnet XII- Pablo Neruda

Full woman, fleshly apple, hot moon
thick smell of seaweed, crushed mud and light
what obscure brilliance opens between your columns? 

What ancient night does a man touch with his senses?

Oh, loving is a journey with water and with stars,
with smothered air and abrupt storms of flour;

loving is a clash of lightning bolts
and two bodies defeated by a single drop of honey.

Kiss by kiss I move across your small infinity,

your borders, your rivers, your tiny villages,
and the genital fire transformed into delight

runs through the narrow pathways of the blood

until it plunges down, like a dark carnation,

until it is and is no more than a flash in the night.

Cherry Frangipane Tart

75 grams granulated white sugar

4 tablespoons unsalted butter softened

1 large egg

1/2 teaspoon pure vanilla extract

45 grams almond meal 

1 tablespoon all purpose flour

1 sheet puff pastry, room temperature, (store bought or make your own)

Approx 22 cherries ( enough to cover the tart, add more or less to taste), split and pitted

slivered almonds to taste, and powdered sugar

Preheat the oven to 375 degrees.

In a mixing bowl cream together the butter and sugar until the mixture is fluffy. Add the vanilla and the egg, and whisk to combine, then whisk in the almond meal and flour.

On a lightly floured surface, gently roll out the sheet of puff pastry so it's nice and even. Place puff pastry on a parchment lined baking sheet and then prick the pastry all over with a fork to vent steam and prevent irregular puffing.

Spoon the almond mixture onto the sheet of puff pastry, being sure to leave a 1/2 inch lip around the entire tart to form a crust. Top with cherry halves and bake in the oven for 20 minutes.

Next, remove the tart from the oven and top with the sliced almonds, return the tart to the oven and bake 10 more minutes and until golden brown*.

Serve warm or cooled, topped with a light dusting of powdered sugar ( or ice cream!).

*= know your oven! If it runs hot and you think it will burn the sliced almonds hold off until the last 5-7 minutes of cooking, so that the nuts on top only become toasted not, you know, toast.

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