Do you want to know what’s not cool? Like really not cool? Well, I’ll tell you anyway. Losing your SD card with all of the pictures you have spent your time and effort on all week, that’s what is not cool people!
I don’t mean I can’t find it. I mean, it’s decided to go on stealth mode or something and play hard to get so that no device will read it. When I put it in the computer it makes that little ping noise but won’t show up anywhere and the cameras say it is corrupted. Ugghh, I don’t know what happened! If you’re a tech genius and know how to fix this that would be so awesome. I told you technology hates me.
I had family photos on there too. Some really good shots of baby Ryder’s first bath, which, by the way, was one of the most photographed events in the history of baby baths so at least everyone else has some pictures of it. I need to remind them all to back those pictures up before every device in the house goes on strike.
That was not how I wanted my week to start. Now I have to go back to square one for all of the recipes I had planned. Bummer. Luckily, I had already finished editing a few different recipes but I still feel way behind now. I will have to decide which recipes are worth redoing. Okay, let’s talk about happier things. This tart makes me pretty happy. It’s fast and really simple, my favorite kind of recipe when I lose a week’s worth of work. Sorry, thinking happy thoughts.
I think the crust is the best part. It’s somewhere between a shortbread and sugar cookie and goes perfectly with the cream layer and the fruit. Yep, it’s really good, although I really like the almond with this too. I’m pretty sure this would fit in anytime of year but it was great on a late summer day to get in the mood for the fall here. It’s summer fruit but the tart is like pie and reminds me of apple pie and that totally screams autumn. However, I’ll bet this would be equally delicious for Easter, which will be here before we know it.
So to give you full disclosure on this, I thought I’d mention that the peels are optional. I probably would have taken them off if they weren’t so colorful, but the tart just wouldn’t be as pretty without them. I know, from members of my family, that this might be more enjoyable to some with no peels, but it’s no biggy either way. Totally up to you.
What is a big deal is that you need to make this right now. Okay, as soon as possible then.
- 3/4 cup butter (1 1/2 sticks)
- 1 cup sugar
- 2 1/4 cups flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2/3 cup (or half of can) sweetened condensed milk
- 3 tablespoons softened cream cheese
- 1/4 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/4 slivered almonds
- 4 - 5 medium stone fruits (plums, peaches, nectarines, etc.), sliced thinly
- Preheat oven to 350 degrees F (180 C). Combine butter and sugar in the bowl of a mixer and beat until creamed. Add vanilla, salt, and flour and beat until mixture is combined and slightly crumbly.
- Scrape bowl and beater as well as possible into a 10-inch tart pan and press down tightly. Place in oven and bake for 6 - 8 minutes.
- Meanwhile, add cream cheese and sweetened condensed milk to mixing bowl and beat until completely smooth. Mix in extracts.
- Remove crust from oven and cool for about 5 minutes then pour cream cheese mixture on top. Layer fruit on top and sprinkle with almonds. Bake for 20 - 25 minutes until edges are golden.
- Serve at room temperature or cold.