Enjoy the recipe for the sweet tart from Sarah, the best advice for creating a cheese tray, and view the feature with more images from Magnolia Rouge below.
Tips for creating a Cheese Plate from Emily.
Blackberry-Blueberry Rustic Tart
8 ServingsPrep: 20 min. + chilling Bake: 55 min.
2 cups all-purpose flour
1/3 cup sugar
1/4 cup yellow cornmeal
2/3 cup cold butter, cubed
1/2 cup buttermilk
4 cups fresh blueberries
2 cups fresh blackberries
2/3 cup sugar
1/3 cup all-purpose flour
2 tablespoons lemon juice
1 Egg beaten
2 tablespoons turbinado (washed raw) sugar or coarse sugar
Whipped cream, optional
In a large bowl, mix flour, sugar and cornmeal; cut in butter until crumbly. Gradually add buttermilk, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 30 minutes or overnight. Preheat oven to 375°. On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment paper-lined baking
In a large bowl, combine berries, sugar, flour and lemon juice; spoon over pastry to within 2 in. of edges. Fold pastry edge over filling, leaving center uncovered. Brush folded pastry with beaten egg; sprinkle with turbinado sugar. Bake 55-60 minutes or until crust is golden brown and filling is bubbly. Using parchment paper, slide tart onto a wire rack to cool. If desired, serve with whipped cream.
The shades of Prussian Blue in Sun Prints is such a favorite color. I love the idea of using this perfect color along with inky blues and wheat for a beautiful wedding day vision.
Thank you to Ruby the Fox for invites with Sun Paper Liners, Alice Padrul for the beautiful dress, James & Julie for being such a joy to photograph as bride & groom, Simons for the perfect ring to match the inky blues, The Cakery for the simple & rustic cake, Annie for hair & makeup, Catherine for putting together the most amazing flowers, and Sarah for styling and helping make magic.
Asking for forgiveness, I left Travis sitting at the best table in the restaurant, next to the dozens of red Michelin star books and a view out to front door that was letting a golden slice of light inside. My backpack jumped behind me as I navigated the cobble streets down to the edge of the stone town.
I’ve never seen a landscape like this. You can feel the air changing the valley of Provence-Alpes-Côte d’Azur to gold then purple, and I had to keep it forever.
France is what dreams are made of, every view was amazing starting with a tower that welcomed us in morning mist and twinkled to say goodnight.
For sounds of a Parisian Cafe.
For a place to stay in the South of France. We sat at around a table in a garden with new friends, as our host made a feast for us. We talked about music, food, our favorite places in the world to visit as the fields of poppies disappear in the night and the stars came out.
For the best meal, go to the Village Market and see what looks beautiful. We loved the olives, lavender honey, a fresh baguette, meats and cheeses. Then find a sweet little spot under an olive tree to let time pass.
Why do you go away? So that you can come back. So that you can see the place you came from with new eyes and extra colors. And the people there see you differently, too. Coming back to where you started is not the same as never leaving.
― Terry Pratchett, A Hat Full of Sky
The best part of traveling is coming home. Seeing all of the everyday moments new, brighter and with extra color. Today I’m bring little bit of this to you with some treats from France. Simply leave a comment below on your favorite image in “A View From France” and I’ll giveaway 2 prints to two comments along with the most amazing lavender from France for you to make lavender sugar, lavender macaroons!!, lavender elderflower jelly, or our favorite, Strawberry-Lavendar Layer Cake. . . .
with Lemon-Mascarpone Frosting!
Lemon Mascarpone Frosting
1 8-oz. container mascarpone cheese
1 cup powdered sugar
3 Tbsp. lemon curd (or more to taste)
1½ cups heavy cream
• Whisk all of the ingredients except the cream in a bowl. Do not use a beater because the cheese can curdle from overbeating.
• In a separate bowl, beat the cream to stiff peaks. Then, fold it into the bowl with the rest of the ingredients until combined. Add more lemon curd according to taste.
• Frost and serve.
It’s a mix of cream cheese icing and whipped cream.
Print Giveaway ends on Thursday the 19th when I’ll announce the two winners!
There are walks down Parisian lanes and Eiffel Tower views.
Men dressed in blues and ladies is pink patented leather shoes.
Dreams the color of the ocean and dinner under an olive tree.
We’ve seen gorgeous views and met amazing people in love. So much to share, I simply can not wait to show you. For the moment enjoy the new site thanks to the talented Dustin Davis, calligraphy from Mike, and handsome Travis for being the best editor and dream come true maker.
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