Do you feel January racing past??? For me it has been an exciting month full of action. As promised to myself I have been focussing & detoxing my mind and plugging in the spare holes with thoughtfuls thought.
I have been reading extensively and scouring pages to find the true meaning of the term “happiness”, here are a few of my favourite quotes..
Don’t let the silly little things steal your happiness
Happiness is a journey not a destination
Happiness is always knocking on your door, you just gottta let in
Sometimes gaining a little perspective on your life is just one inspirational quote away. Words have this mystical way to change your thoughts and feelings and honestly there is no way we can source happiness we until we genuinely start feeling it within ourselves. Baking this Rustic berry tart is what gave me a sheer happiness and joy today.
Experimenting with flours and swapping with roasted quinoa flour was something I was keen on experimenting. Since I bake a lot, I need to keep my eyes vigilant on I what feast on, that can impact my level of happiness…
Simple tweaks such as swapping butter with oil or cutting down the extra amount sugar without compromising the overall quality of the baked goodies is also a state of happiness.
So go head and make use of this glorious summer with this seasonal treasure that is full of flavour and is all set to entice…
- For the pastry
- 1 cup plain flour
- 1/2 cup roasted quinoa flour
- 100g butter
- 1/4 cup sugar
- 1/4 cup cold ice water
- Orange zest
- 2 tsp apple cider / ordinary vinegar
- For filling
- 1/3 cup almond meal
- 1/3 cup sugar
- 400g berries ( black and blue berries)
- 1 tsp rosemary leaves
- 1 egg
- 2 tbsp raw sugar
- 2 tsp cornflour
- Combine flours, sugar and rind in a large bowl.
- Add butter and rub the mixture until it forms a crumbly texture. Add vinegar, water and bring the dough together. Wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 200 C
- Roll the pastry to 4 mm thick and 35 cm round. Place it on a greased baking sheet.
- Spread almond meal on it leaving 5 cm from the border.
- In a bowl toss the berries with cornflour, sugar, zest and rosemary.
- Top the almond meal with the tossed berry mix and fold over the edges. Brushes the edges with beaten egg and sprinkle raw sugar. Refrigerate for 10 minutes.
- Bake them in preheated oven for 10 minutes and reduce the temp to 180 c and bake for 40 minutes or more until pastry is golden and the fruit is bubbling .
- Let it set aside for 10 minutes and serve with extra rosemary and double cream.