35 years old today. Phew.
To celebrate, I made myself a raspberry tart with pastry cream, the perfect dessert to usher in what I hope will be a lovely summer. 
I used the recipe from the July 2001 Cook’s Illustrated (“Fresh Fruit Tarts Worth Eating”), 6 egg yolks and all, but no glaze because that just seemed silly. Well beyond worth eating.
And I had just enough crust to make a couple of imperfect little ones for us to snack on at lunchtime.
Happy birthday to me.
Coming soon, pictures of my recently completed yellow sweater (!!) and an owl dress for Violet and a recipe for my favorite granola after 15 years of fiddling with a recipe.
XO.
beautiful – looks yummy! I can picture one sitting on my bistro table on the back porch just waiting to be enjoyed.
I love it seen it before but I got an email so yeah love you