Fall is here and even though I kept going on and on about how I love Summer, something is also magical about the beauty of Fall season. The leaves are turning from green to yellow or bright red, it is amazing. The weather has turn cold earlier in California this year and we also have a lot of rain, all this makes me long for a cozy couch in front of fireplace with a slice of brownie and a cup of milk (someday...)
I just came back from a week trip in Louisiana, to visit M's family. It was quite a relaxing week, that I almost felt unproductive, but it was nice and enjoyable. We definitely got plenty of sleep for sure! I experienced an interesting Thanksgiving tradition in South. Apparently, it is very common to have the Thanksgiving feast in between lunch and dinner, we had ours at 3pm and football game is on all day long. Here in California, I am so used to having a feast during dinner time, so it was interesting to see something different.
Now that I am back, I have to get ready for my next trip. My company is sending me to China for a work assignment ASAP. I will be there for a few months and during that time, I won't be able to bake or post anything. I am trying to go through my back log of posts before I leave, but it will literally be an adventure in China as I don't speak Chinese (despite being one) and they don't speak English. Nice. I guess we will see if I will survive
Every year, I would make a list of what I would like to make when Summer time comes, and they all involved some kind of berries. In reality, when Summer does come, all of a sudden I will have so many plans, travel, birthdays, weddings, BBQ, trying to fit all of them before the warm weather is gone. This is why most of the summer dessert I make might be a little "late" in the season.
Seeing the different berries I had, I wanted to showcase them in some form and I immediately thought of this tart I've always wanted to make since last year after seeing this gorgeous post by Adam. He is quite an interesting guy and I enjoy reading his pastry review, if only those pastries are within reach... oh well. His review on Sadaharu Aoki's take on fruit tart exceeds other reviews of the same kind. Alan of the travellingfoodies also made a beautiful rendition of the tart a while back, which made me more eager to replicate it. The components are:
- Pate sucree
- Pistachio creme frangipane
- Vanilla bean creme patisserie
- Assorted berries and a macaron
Note: I will do my best to type the recipe as soon as I can, but it wont be in a few weeks or so once I am settled in China.