When you’ve been thinking about eating a particular food over and over again, and it’s hard to resist the opportunity to make them when you come across a recipe that actually seems relatively doable. Topped with rich, fleshy and bright fruits, these pastry tarts are the one type of dessert that I cannot ever resist.įor the longest of time, I couldn’t find fruit tarts available in Buenos Aires – not the way I remembered them at least.Īnd as I obsessively thought about these sorely-missed fruit tarts, I was flooded with a dam of memories from those “high tea” days, in a time far away in Singapore, the Southeast Asian city-nation where I grew up in and which I dearly miss because it’s where my friends and family mostly live. When I think of fruit tarts, I think of Nature’s summer-time produce of sunshine and happy days of memories in a long-ago time capsule. Fruit tarts with a faintly sweet short crust pastry base – belying a hint of icing sugar intertwined with butter and flour, upon which lay a thick layer of lemon curd or mascarpone cheese mixed with lemon zest, and then decorated with a generous amount of pretty, freshly-cut fruits, singing of abundance and summer.Īnd while I have and probably always will have a preference for savory foods, like these beef & chicken tacos, or this basil walnut & ham spaghetti, fruit tarts have always been my weak spot. I’d always had a soft-spot for fruit tarts, whose fresh fruits lay glistening with the shine of melted icing sugar so generously sifted over them. Amongst my favorite of these memories were us going to Shangri-La Hotel’s Rose Veranda lounge for its large varieties of 100 over teas, where we’d each order large pots of exotically-flavored teas, passing the afternoons sipping on premium tea, reading books and talking about life.Īlongside copious amounts of freshly-brewed teas from India, China and other parts of the world, I liked to eat a pastry or two. I adored reveling in the feeling of living an aristocratic life, even if it were only for an afternoon. When I was much younger, probably in my early teens, my siblings and I would happily tag along when my Aunty Adeline invited us to one of her “high tea sessions” – these events usually involved an entire afternoon of lazing in a lounge of a grand, expensive hotel, where we’d stuff our stomachs to our hearts’ content, with anything from local Singaporean cuisine to egg mayonnaise sandwiches, cheese and crackers and cakes of every imaginable kind. It’s funny how our experiences with food create memories specific to us and then sometime along the road of life, these precious memories that were crafted so long ago suddenly re-surface, and in order to re-live them, we end up re-creating the food which first brought these thoughts of reminiscence into our lives.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |