Lately, I’ve been feeling this constant rush – of needing to get something out there quickly (I think this urgency increases exponentially the longer I am unemployed – or working for myself as my husband so nicely puts it). Don’t I need to show something for all this time I’m taking – a finished product, some sort of proof that I haven’t been squandering my time? But in all that rush, I am forgetting the importance of the process – that there is virtue sometimes in taking time, making mistakes, marinading in something, letting it stew – that sometimes, sooner doesn’t equal better. Like these tarts, they need time in the fridge to set, to take shape, to get sturdy – there is no rushing them.
And really, can we talk about these tarts? They are sweet, tart, buttery and delicious. The crust resembles crumbly shortbread, the filling is creamy and tangy, with a little pop of citrus. They make me very happy. Try them, they just might make your day.
Here’s the recipe: