This year, Tim and I kept our travel within the States, and it’s been great to finally get to visit cities that have been on our list for a while. This strawberry pie-tart was baked in Fayetteville, NC, and was made with strawberries we picked from my first trip ever to a strawberry patch.
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If you’ve never had strawberries and goat cheese together, you are missing out on something magical. Now, if you happen to be allergic to strawberries (sorry sis!) or don’t have an affinity to goat cheese, then you may want to skip out on this post. I discovered this flavor combination back in 2008 at the Top Berry Luncheon where I first met food bloggers like Yvo. I loved the strawberry goat cheese tart served there, and I’ve been wanting to make these ever since.
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You must know by now that it’s springtime. Okay, so it may already be borderline summertime, but I haven’t written a proper spring post yet.
Springtime brings new growth in the form of plants and love. From my experience, I can agree with that. Seven years ago during Spring Break, Tim and I started dating. Two years ago, we got married in the spring. Just this month there were two engagements among my friends (Congrats Rich+Tonnie! Congrats Yedeh+Quyen!), and we’ve already attended three weddings this year.
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When I saw that this month’s Daring Bakers’ challenge was a tart, I laughed out loud. I had plenty of practice making tarts last month, so I sure was ready for this challenge! This recipe sounded delicious as I love anything almond flavored, and this tart had almond both in the pastry dough as well as in the frangipane. Some call this a tart, some call it a pudding, I would actually call it a cake-tart. The frangipane did turn out semi-spongy, but I couldn’t see any resemblance to a pudding. Whatever you wish to name it, it paired mighty well with both blueberry preserves and Nutella.
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Am I still posting about that baby shower I catered? Yes, and hang tight, I’m almost done. After this, there’s only one more post left, I promise.
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