The spirit of the end of summer. He’s laughing at us from behind a tree, full of mischief, but a little sad, too, maybe even slightly scared. He seems substantial, but if you run your hands through his tresses, as we did today in the bright afternoon light, he falls to nothing. Through his winking eyes and gaping mouth, you can see the beautiful darkening light along our towpath, and watch the leaves fall like bright shadows.This tart contained many of my favorite flavors. It was fun to make, and I realized I hadn’t made anything slightly complicated in some time. It’s not complicated as in difficult, but it does have a few steps, a few layers. The first is a sweetish buttery crust. But you don’t roll it out, you just press it down with your hands, so it’s not that hard. The second layer is bittersweet chocolate. I melted the chocolate chips over a low heat till they were just soft, and then spread them into a thin layer with the back of my spoon. The third layer is a frangipane, but on the firm side, not too custardy. And finally, of course, the fruit! I like the rich, tangy, sweet but not too sweet quality of this tart, and ate if for breakfast and before bed for days. We also ate it with whipped cream and vanilla ice cream, and I recommend these presentations as well.
Here’s The Ethiopians with Feel the Spirit. Love this one.
6 T cold butter, cut into small pieces
1 1/2 cups flour
1/3 cup sugar
Combine everything in a food processor. Add just enough water (a few tablespoons) to pull everything together into a soft ball. Lightly butter a tart pan. With the heel of your hand, lightly floured, press the dough into the pan and up the sides. Chill while you preheat the oven to 350. Bake for about five minutes until it loses it’s shine. If the sides start to fall, press them up carefully with your fingers.
1/2 cup bittersweet chocolate chips
put these in a small frying pan over very low heat and leave till they’re soft. Give them a stir and spread them in a thin layer over the pre-baked crust. Let cool and set while you make the
1 scant cup sliced toasted almonds
1/3 cup sugar
1 T flour
1 T milk
1 t vanilla
1 t almond extract
Combine everything in a food processor and process until completely smooth. Pour over the chocolate. Top with…
2 cups cherries, pitted and chopped
2 T Blackberry, raspberry or cherry jam
Arrange in a pretty pattern over the cherries…
1 white peach, sliced very thin
1 T sugar
Bake at 350 for about half an hour, till the cherries are bubbling hot and the crust and frangipane are golden brown. Let cool and set before you try to de-pan it or slice it.