As I write this post, it is raining outside and has been practically all day. I can't remember the last time that it rained for this long non-stop, but it is kind of nice when you aren't stuck outside and can just listen to the patters against the window sill.
Over the weekend I went back to the Brooklyn Botanic Gardens to see the cherry blossoms since they were almost in peak bloom and I won't be around the next couple of weekends to see them. It was absolutely magical and each tree was a little bit different. The smell was intoxicating as well, especially in the lilac garden. Don't lilacs just have the most beautiful smell? Being in the gardens made me almost forget that I was in Brooklyn. It was nice to be transported to a new, flowery world, even if just for the morning.
The weekend was overall relaxing. I took advantage of the nice weather on Sunday by going for a long run down by the water, and spent some time writing and packing for my trip to California later this week. I love traveling, but the preparation (ie. packing, planning, airplanes and trains) stresses me out. I made an intense list detailing everything I needed to prepare and instantly felt better. It also makes checking each item off as I pack up all the more satisfying. I'm excited for the short work week, and exploring somewhere new. I hope everyone has a great week! xo
Mascarpone & Goat Cheese Strawberry Tart
In a bowl, combine flour, sugar and salt. Add butter and mix with fingers until pea sized. Add egg yolk and almond extract and continue mixing until evenly distributed. Add in cold water and mix until combined. Form the dough into a ball, wrap in plastic wrap and place in the refrigerator for 30 minutes.
Preheat oven to 375 degrees F. and line a baking sheet with parchment paper. Remove dough from fridge and roll out on a lightly floured surface. Shape into a rectangle and trim the edges so that it is even. Transfer to the baking sheet and poke holes in it with a fork all around so that it doesn't puff up while baking. Brush egg white across the top and bake for 15 minutes until golden brown. Remove from oven.
While crust is cooling, whip together mascarpone, goat cheese and sugar until combined. Once the crust has cooled, spread the cream evenly over the top. Layer on sliced strawberries and top with pistachios.
For the Tart Shell (modified from Sweeter Off the Vine)
- 1 1/2 cup all-purpose flour
- 1/3 cup confectioner's sugar
- 1/2 teaspoon salt
- 9 tablespoons of cold, unsalted butter cut into small cubes
- 1 large egg yolk
- 1 teaspoon almond extract
- 4 tablespoons of ice water (as needed)
For the Topping
- 2 cups sliced fresh strawberries
- 1/2 cup mascarpone (room temperature)
- 1/2 cup goat cheese (room temperature)
- 3 teaspoons granulated sugar
- 1/2 cup unsalted pistachios