I cook a lot. You probably already know that from the many food themed blogs of the last few years. Cooking a lot = lots of messes. Sometimes those messes end up on your favorite shirt and you find the need for an apron.
I’ve had this round table cloth- hanging out around the house for some time now. It was time it was put to good use. I don’t have a round table and its clearly too small to make curtains. Thanks to Martha, I found the right basic pattern to make even more simple. No pockets necessary for this gal, so I forgot all about the need to fold, add a couple extra seams, and just cut the entire pattern up about 6 inches. This made a plain front apron that hit me about the knees.
Cut out your pattern, alter as needed. Pin to ironed fabric. Cut to pattern. With a little ironing turning a hem that is about 1/2 inch wide. Turn again another 1/2 inch on all sides and iron. Sew each seam. Make you waist and neck straps in the same fashion. Attach and VIOLA! Apron City. No more splashes on my clothes any more.
Figs. Why is it, the fall calls for figs? I searched my local stores for these delicious little delicacies without success, until my brain finally calculated the most likely location to find these little sweets. The Olympia Co-Op to the rescue! Even as a member of the co-op, I still forget to go there first. While on my search, I stopped by another favorite produce and local food stop- Spud’s Produce Market, and found persimmons. I can’t say that I have ever cooked with persimmons, but hey, there is a first time for everything and they just stood out in all of their golden orange beauty. I have my usual produce haul in the fridge, and had some pears that begged to be used. So enter my first attempt at a baked fruit tart. Beautiful, not so much. Delicious, absolutely. Recipe at bottom (excuse the blurry photos as the recipe goes on… wine may have been involved…)
1 Cup of Flour
1 Stick of Butter
A drizzle of Honey
Start by slicing your chilled butter into the flour, taking time to pinch it in on a cool surface. This keeps the “dough” cold. Keep combining using your fingers, until all flour and butter are together. Roll into a ball, place between wax or parchment paper and roll out. Place in the fridge to keep cool.
Slice your fruit into thin, long strips. I chose to use more pears and persimmons to keep a texture that is more firm. Slice figs in half. Set aside.
Take dough from the fridge, press into a tart pan. I chose my porcelain version, but it might be better to get a removable bottom tart pan if you’re feeling fancy. Once dough is flattened to bottom and partially up the sides, place the fruit on in a pretty pattern. I used extra figs and honey to create a glaze in a pan on medium heat. Preheat your oven to 425. I drizzled honey mixture on top and placed it into the oven. Baked for about 40 minutes. Cool, serve, eat.