Pride doesn’t begin to describe how I felt this afternoon. Not only was my baby not fussing, but I was making tarts and pastry cream. Lucy is five weeks old today, and I’m starting to find some sort of rhythm. She still changes daily, even hourly, but I find myself more adept at changing along with her. We began this great dance when she was safe inside my womb and it’s taken a few weeks of stumbling around on the outside for us to pick up where we left off. I know we’ll have our days, even our seasons of struggle, but I don’t think they’ll compare to the first few weeks of newness (both in wonder and in terror!)
The arrival of our daughter is sandwiched by the arrival of so many other little girls. Two of my dearest friends are both giving birth in September, and a handful more have already welcomed their girls or will soon be meeting them in person. I feel surrounded by such a strong and growing community. Near and far, we share our stories, our struggles, and our attempts at solutions. Even though we live in 2013, I feel like I’m part of a small tribe of wise women (with my sweet and selfless husband nearby, lending a hand whenever he can).
When you’re toting around a newborn people often stop to tell me, “It goes by so fast,” and I’m beginning to understand why. To look at pictures of Lucy on the day she was born and to look at pictures I took yesterday proves that oft repeated truth. So I’m trying to savor the small moments, to appreciate this stage of utter dependence. But I’m also tired and eager to write and to bake, and sometimes I forget that this is such a quick and passing season.
So making these tarts with Lucy gurgling against my chest felt just right yesterday. I sang to her as I pressed the warm (yes warm!) tart dough into its pans. I kissed the top of her head while I stirred the milk and sugar on the stove. And we stared at each other as we waited those fifteen minutes for the tarts to brown. The end result? Three beautiful pine nut cream tarts and most importantly: a precious memory with my daughter.
Pine Nut Cream Tarts
French Tart Dough from the always enviable David Lebovitz (Prepare just as this link commands…far different (and better!) than any tart dough recipe I’ve tried!)
1 cup milk
3 tablespoons sugar
2 egg yolks
2 tablespoons corn starch
1/2 teaspoon almond extract
1 tablespoon butter
1/2 cup pine nuts
Make tart shells (or 3 mini tart shells) as commanded in the above link. Such a revolutionary way to make tarts! Genius! Allow tarts to cool completely.
In a large, heat-safe bowl, whisk together the egg yolks, corn starch, and 1 tablespoon of sugar. Set aside.
Meanwhile, bring milk and 2 tablespoons of sugar to simmer over medium-low heat. Stir often to prevent the milk from scalding. When the milk just begins to boil, pour mixture in a slow and steady stream into bowl of eggs. Stir constantly to prevent the eggs from cooking. Once combined, return the mixture to the stove and bring to a slow boil, stirring constantly. Once the mixture boils and thickens remove from heat immediately. Stir in almond extract and butter. Place in a wide bowl and cover with plastic wrap to prevent a skin from firming. Refrigerate until cold, about 2-3 hours.
To prepare tarts: spread a thick layer of pastry cream into cooked tart shells. Sprinkle generously with toasted pine nuts (to toast pine nuts: heat a dry skillet on medium heat and stir pine nuts until they turn a light golden hue)
