Since today was a Staff Development day at school, I didn’t have class, which means I didn’t wake up at 4:20am to get ready for school.  Instead, I was able to wake up at a normal hour.  Before  Peyman walked to work, he and I shared a delicious cup of coffee and a slice of the fruit tart.  I made a huge dinner last night that left no room for a sweet dessert, so we had it this morning.  I was a bit surprised by the flavor and texture.  The crust wasn’t as sweet as I like and I didn’t love the filling either.  It’s a vanilla bean custard.

I had planned to spend the day with my mom and sister’s family, and they were expecting a delicious fruit tart.  I know they’re definition of a delicious fruit tart and if I had delivered the remaining tart that we sliced into already, they wouldn’t be satisfied.  In my family, we like crisp and sweet tart crust and rich and creamy filling…

I decided to make another fruit tart for the family, using my go-to recipe.  It’s a recipe that I will not share because I may sell these one day.  One thing I’ll let you in on is, it’s a spin off of a famous person’s recipe.  I call it MY recipe since I add my special love to it and a special ingredient, sour cream.  In the filling is cream cheese, sour cream, and a few other ingredients.. yum!  I try to make it like the folks do at The Farm in Santa Cruz.  They have one of the best tarts I’ve tasted and I know they put sour cream in their fruit tart filling.  I made a very mini version of my tart for Riva’s baby shower, and this is the biggest tart I ever made, at about 14 inches in diameter…. I think I still need to work on my selection and placement of fruit.  In time, I will figure it out.

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