A Tart, A Baby, A Breakfast
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Last week, a flat-rate box arrived at my door filled with the most amazing sight: dozens of Meyer lemons. Could anything be more heart warming for a Northeasterner this time of year? When the high for the day is 21ºF? With snow in the forecast for Friday? Maybe only that the box came from one of you — thank you, Ellen! You are a dear.
With so many lemons on hand, I made lemon cream, which I poured into a tart shell my aunt had thrown together in record speed. It was Paule Caillat’s brown butter tart shell, which many of you have likely read about (here or here), a recipe that challenges everything you’ve learned about pastry making: cold butter, cold bowls, cold surface, cold cold cold!
I watched in awe as my aunt pulled from the oven a Pyrex bowl filled with a bubbling mixture of butter, oil, water and sugar, dump it into a bowl of flour, stir it until it combined into a pâte à choux-like mass, and finally press it into a pan. Caillat’s tart shell bakes without pie weights and emerges as light and flaky as can be.
Coincidentally, it happened to be Pi day, which led to this:
And then later that evening, the baby I thought never would arrived finally started making moves. And she was born at 3:44am Sunday morning. Her name is Antigone, and we’re calling her Tig.
Ben and I returned home to find lots of treats: my mother and aunt, a full fridge, happy kiddos, chocolate bread, Manouri cheese, olives, lentil soup, and a little leftover lemon curd, which I stirred into Greek yogurt and topped with toasted muesli.
All that remains of the lemon curd is one teensy jar, which means a batch of scones might be in order.
Friends, it has been an eventful week. Tig is being a good little dolly. I hope you all are well.
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53 Comments on “A Tart, A Baby, A Breakfast”
Congrats!! Beautiful baby and lovely post.
Congratualtions!! What wonderful news 🙂 Mind yourselves!
Rxx
http://www.peppermintdolly.com
beautiful baby, beautiful post!
Congratulations! What a beautiful blessing she is.
What a gorgeous baby. Congratulations!!
Congratulations, Ali and family! Our lives have certainly gone different directions since our San Diego days. What a gorgeous family!
Love, love love! Beautiful post! You make gorgeous children and lovely food………… your world is fun to peek into 🙂
Beautiful baby!! Congrats!! I still have your babka in my baking queue…can’t stop looking at those photos. 🙂
Congratulations, Ali!!! She looks just like YOU! Love her name. Please give my love to your mom! XO
Little Tig is so adorable! I am very impressed with your blogging capability in the midst of a new baby and so now I will never complain about not having time to write a post. Congratulations!
Delicious And Beautiful! Congrats!!
What a beauty. Congratulations what a joy!
Yay! Congrats! She is lovely! I am so impressed as always by how much cooking you manage to do with three kiddies and at such a late stage in pregnancy. My second little girl is due in 6 weeks or so and I have so many of your posts bookmarked for when I start my maternity leave in a few weeks. I just want to sleep, cook, and sew (hmmm, nesting?)
Anyway, kiss that sweet baby, get some rest and enjoy your mom being around to help and feed you…nothing beats that!
What a beautiful baby! Congratulations!
Hi Tig We love you soooooo much!!!
Congratulations! That hair! She’s beautiful. Your family is so adorable. Enjoy!
Ahhh…warms my heart, makes me smile, and tear up a little. What a gorgeous baby – so full of love.
Congrats on the new addition! She’s so sweet!
So wonderful!!! Congratulations!! She’s beautiful:) what a wonderful time!
Hi this might be a silly question but is the tart baked once the lemon cream is added?
Nope! Not baked. And not silly at all 🙂
Sounds great, but where is the recipe? Thanks and congratulations on the beatiful baby girl.
Hi! Which recipe are you looking for? I link to a few in the text of the post. And thank you! That baby is now 8 🙂