Fruit Tart ooh lala

At the end of September I had my kids and grandkids over for a seafood dinner. I like to get together with them once a month to keep in touch.

Texting just isn’t the same thing.

We served grilled salmon with a basting sauce my mom used to make. It consisted of melted butter, minced garlic, minced onion or dry onion flakes, and lemon juice. My mom would put the salmon on foil, brush it with this sauce, cover it loosely with foil and cook it in the oven for about 10 minutes.

Then Dad would then take it and put it on the grill, basting it once in a while. It was usually a whole salmon.  That could be why Mom started the process in the oven.

Anyhow, my husband grilled the half-salmon filet we purchased (didn’t fish for it) on foil after my granddaughter spread all of the sauce on. It turned out very nice. Flaky, moist, flavorful.

He also grilled oysters, while inside I made a shrimp boil with baby white potatoes, smoked sausage, fresh corn cut into chunks, and the star: Patagonia wild shrimp. Big, fat, pink shrimp. The broth was laced with celery, onion, garlic, bay leaves, and lots of heat. One recipe said something like if you aren’t sneezing and coughing or clearing your throat when you take the lid off the pot, it ain’t hot enough.

I got it hot enough!

I made a Cajun seasoning mixture recipe from an old cookbook (Chef Paul Prudhomme’s Louisiana Kitchen, Morrow, 1984) with ground red pepper—a generic label for a mildly spicy blend— garlic powder, white pepper, black pepper, salt. The heat was mostly the addition of ground cayenne pepper and Tabasco sauce. It was really spicy. I also added some Ancho chile powder for a little smoky flavor.

So good. Served with homemade Italian bread.

For dessert I made a Key lime pie and a fruit tart.

I love fruit tart! So easy. Make a pate sucrée or sweet pastry dough, chill, roll, arrange in pan, chill, bake, fill with luscious pastry cream, and arrange fruit on top.  DE-licious! There really is no recipe. Just use what fruits you have and your favorite pastry cream.

I used blueberries, raspberries, blackberries and nectarine slices, arranged creatively on the top. All in season—well it was the tail end of raspberries. I think they’re seasonal through August. 

I didn’t take a picture of the large tart, so much going on!  but I did use up leftover pastry dough for three little 4-inch tart shells the next day.

There was a bit of pastry cream leftover from the large tart, so I spooned it into one of the small tart shells. Then arranged fruit over the top, brushed it with some strained apricot preserves for a shiny finish, and let it chill.

Fruit tart with a cup of sweet cinnamon tea

Then of course I ate it. My husband didn’t want any, so I had to eat the whole thing. No waste. I was so, so happy!

I wrapped the other tart shells well in plastic wrap, and put them in the freezer.

Thanks for reading~

Happy baking!