It’s peach season along with other fruits and it seemed the perfect time to bake a colorful fresh fruit tart. It really is so easy to make due to the simple ingredients, that I think it just may become my staple for a summer dessert. With the gluten free pie crust I use, it’s a breeze to prepare using my dough hook. Most of the time is spent peeling and chopping the fruit which then marinates in its own juices along with some sugar, vanilla and spices. If you use a couple different fruits, it can bring out your creative side trying to decide just where to place what. Kiwis are so eye catching with their little seed pattern that they usually get a seat of honor on the tart where they are immediately noticed. The berries and peaches make a splash of color pleasing to the eye. Another easy and beautiful recipe is from: http://sallysbakingaddiction.com/2013/08/14/rustic-strawberry-peach-tart/
. I loved this one too; I just decided to add more fruit and use the packaged pie crust. Sally’s recipe makes the crust from scratch. We will get to the recipes shortly but first, a word from the mother of the bride.
Yes, next month my third daughter will become a June bride. Like any mother of the bride I am eager to help, but in this particular case, it is imperative. You see, my daughter resides in Bogota, Columbia where she has made a life for herself with her fiancé, a Columbian native. The wedding will be in Santa Fe and so my daughter and I are often skyping or whatsapping about all the details. So far, I’ve nailed down the flower order which was a feat in itself. You see, unlike most brides, my daughter decided on a wildflower theme in bright colors of orange, red, yellow and a palette of blues. I knew I had found the right vendor when she said to me, “I know exactly what you mean; she wants it to look like she just ran into the meadow and gathered an armful of wildflowers.” Unfortunately, this particular vendor got booked up before I could make a decision but we were lucky to find another such insightful vendor and I know it will be beautiful. My other duty was the cake and the orders were vegan and vegan only. Now you wouldn’t think that would be a tall order in today’s world, but I can tell you I searched and searched for a maker of vegan wedding cakes in our great state and I found only two. One was a chocolate cake from Whole Foods, which only came in chocolate with raspberry filling. Thankfully, they sell this cake in slices and so I was easily able to sample it and it was really delicious. The second was Bittersweet bakery and I made an appointment for a tasting. They made vegan wedding cakes in either chocolate or vanilla and so I took daughter #4 and granddaughter #1 with me to provide some immediate feedback. The bride to be wanted both chocolate and vanilla but her older married sister who has “been there done that” insisted that vanilla is traditionally the wedding flavor and chocoholics could just go to the end of the line. My experience is that sometimes vegan cakes can be dry, that was a major concern. We began to taste, taking sips of water between cupcake bites. We looked at each other and either shook our heads yea or nay. The consensus was complete. The chocolate cake and frosting was dry; the vanilla cake and frosting was delicious and moist. It was just a bit dry as you put the fork in your mouth but as soon as you started to chew, it became moist . Now with the bride being 2955 miles away, she had to trust her family to steer her right. The cake will be decorated with guess what: wildflowers!
Just a word of nostalgia: we humans are so blessed to have these important life events at our door and this is a very special time for me. I don’t think I can remember the last time I was with all four of my daughters. They are living all over the planet and our get together times most always leave one member out due to other obligations. The Mother of the Bride is indeed a very fortunate person when she can see all her children together!