i am home from my trip to tampa, a thought that makes me question what and where "home" is anymore. tampa? texas? where the heart is? where the wifi connects automagically?
i think as you get older home is no longer a singular place.
regardless of philosophy, i am back "home" with some photos and a gift from my momma- she knew i'd been looking for a marble serving piece for a while now, and she found this little gem at homegoods while i was in town.
24 hours post-landing, it remains the only thing i've unpacked and it's the perfect way to display these blueberry orange mascarpone tartlets. the blueberry and orange flavors are bright and springy, but the gingersnap crust is reminiscent of fall and they go perfectly with the new starbucks cinnamon soy chai latte...another ttown discovery that hasn't quite made it down mexico way yet.
[ you can sub a soy chai latte with cinnamon instead. its equally heavenly. ]
| ingredients |
2 1/2 cup gingersnap cookies
1/2 cup melted butter
2 cups blueberries, rinsed
3/4 cup mascarpone
2 tbsp. orange zest
2 tbsp. orange juice
1 tbsp. maple syrup
1/4 cup powdered sugar
powdered sugar, for dusting
| method |
pulse the gingersnap cookies in a food processor. add crumbs into a mixing bowl along with the melted butter and stir until incorporated.
divide the ginger crust into six silicone tartlet cups. press the crust mixture evenly along the bottom and up the sides and refrigerate for 10 minutes.
while the crust is chilling, preheat the oven to 350 F degrees. place the tartlets on a baking tray and bake for 10 minutes. remove and let cool.
once the crusts are cool, make the mascarpone filling. place the mascarpone, orange zest and juice, maple syrup and powdered sugar in a medium bowl and mix to combine. spread into each cooled tartlet shell. top with blueberries and dust with orange zest and powdered sugar.
and as promised- a couple photos from my original hometown. it's boats, sunshine, sunsets and palm trees all over.
love forevers and evers.
made to border