Deep purple mulberries grace the top of this almond cream frangipane tart. Best served warm with a drizzle of honey, it’s a recipe for contentment wherever you may be.
Home. I walked to the baggage carousel last night, and just as I approached there were squeals from their small bodies as they barreled towards me, their sun-streaked hair flopping around on their tanned heads. I smiled as they hit my knees, wrapping small arms around and hugging them tightly with grins spread wide across cherub-like faces.
It’s good to be here.
Still, my house is piled high with reality, of a reality that is currently sitting around me to every corner and resides in every room. And then there is the reality of dealing with work on a Monday when you’ve been traveling for seven days for work. It’s easy to feel overwhelmed by the rawness of it all.
me: I miss you. Come home.
Ole: I miss you awful.
me: Did you see this?
Ole: It’s easy to get good quotes when you make them up.
me: snort
I wanted to read that.
Ole: “Ole is the world’s most perfect husband. He is so right all the time” – Shaina Olmanson, Photographer, Writer, Content Wife
me: You are getting it for that.
Ole: You said it.
me: Sure I did.
Can you prove it?
Ole: I found it in some archival footage.
I had to wonder about my husband’s need to call me “content” in this context, as he was poking fun at me. Though, when I really sit and think on it, I am content. In the midst of this crazy life with all its ups and downs, I wouldn’t go back and redo my life any other way.
A few weeks ago in the midst of a crazy week, with an early appointment at Children’s Hospital, a conference call, packing to leave on a north woods vacation, and my book coming out all on the same day, we took an hour out of our day and headed down the road to a neighbor’s, a neighbor who had offered up her backyard bounty to our crazy family. (Thanks, Kris!)
It would have been far more convenient to thank her kindly and explain my insane schedule, but instead, I relented. The kids were thrilled. Fingers and small mouths were stained a deep purple from the berries, sandals dyed as we smashed the fallen under our feet. For 60 long minutes we lingered in the trees, plucking as many berries as we could reach. (Note: Ignore the smattering of black raspberries that made it in our basket above. For the mulberries, you can just pop the whole berry, stem and all, into your mouth, and they are baked that way, too.)
This weekend I spent some time discussing the realities of life and work with a group of people I hold dear to me at Big Summer Potluck, and in those people I was reminded of one thing. Contentment comes from within.
It’s too easy to focus on the ways you wish you were different, the unease and unsettled thoughts that plague you. Put aside those thoughts of not being good enough, and then, just be. Appreciate all that you usually take for granted, and move through life living rather than dwelling.
Frangipane is one of the easiest ways to fill a tart. Simple to whip together, it is endlessly rewarding when you bite in, and the potential here is overwhelming. Add a bit of cardamom and top with pear slices, fan apples over the top, sprinkle it liberally with raspberries, push halved and pitted cherries into the almond cream before baking. If you have a friend with a mulberry “bush,” though, I highly recommend you take a trip around.
Frangipane/Almond Cream portion of the recipe adapted from Helene of Tartelette. When you find the one, you go with it.
1 stick unsalted butter, softened
1/4 cup sugar or raw honey
1 cup almond flour
2 eggs
1 vanilla bean, scraped
1/4 cup heavy cream
1 cup mulberries, rinsed
2 tablespoons sliced almonds
Preheat the oven to 350º F. Roll the dough into a 12″ circle and fit into a 10″ tart pan. Alternatively, you can use a pie plate or small tart pans. Gently press the dough to fit into the tart pan. Using the tines of a fork, score the bottom of the crust, line with parchment, and fill with pie weights. Bake for 10 minutes. Remove from oven and set aside.
In a large bowl, mix together butter, sugar/honey, almond flour, eggs, and vanilla bean seeds until combined. Stir in the cream. Pour the almond cream mixture into the cooled tart shell. Sprinkle with mulberries and then with sliced almonds. Bake for 25-27 minutes until edges are golden brown and set in the center. Remove from the oven and allow to cool slightly before serving.
Drizzle with honey, if desired. Serve warm.
Makes (1) 10″ tart.
Life with kids is constant craziness not to mention businesses, blogs, and all of the other things we do. Love this tart and your honest words.
You are one busy lady! A slice (or two) of this tart is definitely in order. It is stunning Shaina!
so pretty! I love this one. Off to pin it!
Miss you already. I need a slice -heck, I need the whole thing. Dealing with plenty of my own reality here!
I’m glad to have shared a few minutes with you during your crazy mini book tour – it was so, so wonderful to talk in person! And I’m happy you’re home, safe, and sound. (Sort of sound?)
I’m never sound. I just embrace it.
That sure is one good looking pie.
Gorgeous tart but more gorgeous were the words!
Such a sweet post. Glad you’re home and can enjoy the rest of the summer with your family 🙂
“Contentment comes from within” Amen. It was so nice meeting you and chatting with you. You must be thrilled to be home. Enjoy it. 😉
Just what I needed to hear…and how funny, I had copied the same line of text that Brian just shared. Beautifully written. I look forward to going to the Potluck next year. This tart is gorgeous, and I am sure everyone (yourself) included is blessed to have you home.
It’s like the universe knew I needed an extra day with you. When we talked about this post in the car, I was excited to read it. Now I’m just happy. Shaina, you remind me of ways to feel better about life, the universe and everything so many times a day. Thank you for being my friend and reminding me that contentment starts with me.
Beautiful post and beautiful tart Shaina. As I’ve gotten older, it’s become so much easier to be content with myself.
Have I told you lately how awesome you are? Cause you are! xoxo
Great advice, just be. Congrats again on your beautiful cookbook and this tart is so beautiful. Those berries just look amazing!
Looks beautiful! 🙂
Welcome home…beautiful tart!! I wish I had a slice 🙂
I can only imaging the reality of children and travelling. Often. But it sounds like you have a great team beside you and you lift each other up when you need it. As for this tart, it is stunning. Love the shot of the whole tart from above. And love mulberries and frangipane. I wouldn’t be able to resist.
I haven’t try this mulberry tart however, it looks like delicious… I’m gonna try this soon. Thanks much for sharing this yummy recipe.
Love this post, Shaina. I had a great time hanging with you at BSP.
Shaina, That is STUNNING. I’m glad you’re home and things are settling down a bit. 🙂
almost too beautiful to eat 🙂 sounds like a busy time. It is always great to go away and to come home!
Gorgeous tart, Shaina, and thank you for the reminder to look within for contentment. Hope you are having a wonderful week. 🙂
No better combination than frangipane and berries, now I just need to get my hands on some mulberries….
It looks great
Andreja
Love tarts! Kids will definitely enjoy this! Thanks for the recipe.
Sometimes I think simplicity is really about how we look at things. It’s about taking neighbors up on offers to pick berries. And making tarts. And enjoying life in the little moments that present themselves. This post is a great reminder of that. Thanks. But I am bummed to read the Jonah Lehrer article. I saw him on Colbert (I think) and have my name on the list at the library to read his book. A book on creativity. Interesting. I guess he took creativity to the extreme!
I own the book. It’s good, but yeah, it’s hard to look past the creative license he afforded himself.
How Sweet…
Oh my word that is just pure heaven! I have printed this recipe and will be going out immediately to buy ingredients!:)
Mulberries have just come in season here in Peru and I was wondering what in the world to do with them! So I found this recipe at the perfect time. Can’t wait to try it! I love that you use almond flour, as well. Thanks so much