Every year around my birthday I pick a day in the kitchen that is totally for me. You are probably thinking “isn’t that everyday?” I wish, most of the time I’m working on recipes for a class, getting our meals prepped for the week, planning for a get together or like this week, getting us ready for our annual friend camping trip to Blue Lake.
Yesterday was that day, what I wanted to eat, what sounded good to me. I follow the Sprouted Kitchen on Instagram and last week she posted a Peach Tart and I thought “that looks so fresh and healthy, note to self- make this!” Lucky for me I was gifted plums this weekend at our Downtown Farmers Market and remembered my note to self, “make the tart!”, so that’s just what I did on my special day in the kitchen. I kept some things the same but added a bit of my own, I love the way it turned out.
My birthday wish to all of you is that you have your own special day in the kitchen to make what ever you want, maybe this tart will be on your list. If you want to see what I made all day follow me on Instagram @cosmohippiechef.
Here’s what I did on my special day last year.
Birthday Plum Peach Tart w/Lemon Honey Glaze– serves 8
(politely borrowed and inspired by Sprouted Kitchen)
9 pitted dates
1 c. toasted pecans
1 cup almond meal
2 tsp. coconut oil
1 tsp. cinnamon
pinch of salt
1. Mix all the ingredients in the food processor until well mixed and when pressed together between your fingers it sticks, if not add 1 T. water at a time until desired consistency is reached. Press this mixture into the bottom of a 9 inch spring form pan. Place the crust in the fridge while you work on the rest.
1 c. cashews, soaked overnight, drained and rinsed
2 T. pure maple syrup
3 T. water
1/4 tsp. orange blossom water-TOTALLY OPTIONAL
1 T. vanilla
1. Place all of the ingredients into the food processor, process until really smooth. Spread this mixture over the crust.
4-5 plums (Farmers Market), sliced
2-3 peaches (Farmers Market), sliced
2. I laid the peaches on the outer ring of the tart and then filled in the rest of the tart with the plums.
2 T. fresh lemon juice
2 T. honey (Farmers Market)
3. Lightly heat the lemon and honey in a small sauce pan until well combined, with a pastry brush distribute the glaze over the tart (you may not use all of it). Place in the fridge for a few hours and then EAT! I served mine with some crunchy candied almonds I had in the pantry (the added crunch is a welcome surprise, a tip from Sprouted Kitchen).