{This belated Valentine tart more than made up for it’s tardy arrival.}

{I cant resist these, crispy thin charred shallots are the secret ingredient.}

I’ve been sitting on this post for weeks now, it seems I’m paralyzed by my own dim wits and flat can’t get it together. This is it, despite the state of things — it’s going up today.  I do have to admit, covering my face in shame, that I’m deeply entranced by the Big Brother feeds right now.  I can’t look away.  At this point I think I’m just waiting for them to start eating one another and last night I swear I saw cannibalism peek it’s cute little head through the front door before shyly scampering off.  He’ll be back, I’m sure of it and I’d better not miss a thing!

I know this is just too cute, don’t you just want to give it hug?  From one tart to another, trust me on this one.  All the way down to it’s heart print unmentionables, it’s a perfect mix of sweet yet coquettish.

{This crust is extra thin and buttery with the thinnest layers of fig jam and lemon curd baked upon it.}

For the crust:

1 c all purpose flour
1/3 c powdered sugar
1/8 ts salt
1/2 c cold unsalted butter, cut into pieces

Prepare a tart pan, the type with the removable bottom, by lightly buttering then flouring it, tapping away any excess and set the oven to 425F. In a food processor, blend flour, sugar, and salt. Add butter and pulse until pastry starts to come together and form clumps. Put the pastry in the tart pan, and using your fingertips, evenly press onto the bottom and up the sides of the pan. Pierce the bottom once with a fork and freeze for 15 minutes. Once chilled, place the tart pan on a larger baking sheet until the crust is golden, about 13-15 minutes. Remove from the oven to cool.

For the adorable cutouts, reserve some of the pastry, roll it out, bake, and then cookie cut some adorable shapes to press into the final layer of jam before the last baking session.

Spread on a layer lemon curd and bake a few minutes to set. Cool and then spread on a thin layer of Adriatic fig jam (if your feeling pretentious), press in your cut-outs, and bake for a few more minutes until set.

Kindly serve with a little lightly sweetened whipped cream for the full experience.

Now for the veggie, chicken, and beef skewers of my dreams.

Prepare the marinade:

olive oil
maldon salt and cracked pepper
crushed garlic

Prepare the skewers:

2 filet mignon, chopped into bite-sized pieces
2 boneless chicken breasts, chopped into bite-sized pieces
2 – 4 shallots, layers separated
2 zucchinnni, thinly sliced
2 yellow squash,thinly sliced
1 red bell pepper, chopped into bite-sized pieces
maldon salt and cracked pepper

Skewer houseguests, I mean steak, chicken, and veggies separately, brush them with a mixture of olive oil and crushed garlic.  Sprinkle salt and pepper and into a 400F oven until cooked.


I made a dip, with rice would be delicious…

Even he, of the down-turned whiskers, was all tuckered out after all that.

It was also Chris’s birthday last week, here’s a picture of the cake I made.  I couldn’t help but put rainbow sprinkles all over it.  You know what they say, you can take the girl out of Carvel but… well, you know what I mean.

{tags vegetable, beef, and chicken skewers fig jam and lemon curd tart}