Making: Fresh fruit tarts!
1 pint Strawberries
Crust: (from Hannah's recipe)
1 1/2 stick unsalted butter, room temperature
1 cup all purpose flour
1 cup toasted hazelnuts
1/2 cup confectioners' sugar
1 large egg yolk
1/4 teaspoon salt
Place hazelnuts and powdered sugar in food processor. Pulse until nuts are finely ground, about 30 seconds. Add flour and salt, pulse to combined. Add butter; pulse until the mixture resembles coarse cornmeal with a few pea-sized chunks of butter. With the machine running, add the yolk. Pulse just until the mixture begins to clump together. Press dough evenly into bottom and up sides of prepared pan. Prick dough all over with a fork, freeze for 20 minutes. (I forgot to do this but it still turned out well!)
Bake crust for 10 minutes. Remove and press down bottom and sides. Bake for 10 minutes more. Let cool for 15 minutes.
Slice strawberries and set aside in a bowl (feel free to add sugar so the berries macerate and become even sweeter, I liked the sweetness of mine). After the crust has cooled, spread with a layer of Nutella and then place the strawberries over the top! I also made some fresh whipped cream for the top.
Seeing: My dear friend Emily, here for a visit!
Hearing: birthday tunes!
Smelling: Gorgeous flowers, my husband knows my obsession!
Tasting: Savory scone, goat cheese, walnut, honey and scallion.
Feeling: hopeful for the weekend!
Loving: all the fresh produce, that the summer sun brings.
Wishing: for an adventure-filled year.