A couple weeks ago I teamed up with my friend, Lena, from the beautiful clothing brand, Yoli & Otis, and we decided to have a little picnic in the shade of the macadamia trees one sunny afternoon. Ivy insisted on baking one of her famous fruit tarts, which we very happily accepted as picnic fare (of course!), and we asked our friend, Maddie, to come and snap some photos.
Lena has featured the photos along with a little Q&A interview on her journal, so please head over to the Yoli & Otis site for a read. I answer questions about motherhood, slowing down, and finding our place here in Byron Bay.
I thought it would be fun to share some photos here with you, and also to share the ‘secret’ ingredients in Ivy’s tart in case you’re interested. Ivy has been on a tart-baking spree since last August when she learned how to bake from a friend during our stay in Provence, France. She makes these tarts all on her own (sometimes with help from her siblings if she allows) and we all really enjoy the results. It’s stone fruit season here in Australia, so it’s the perfect excuse for lots of tart baking.
Here is Ivy’s recipe:
Ingredients for pie dough:
-2 cups flour
-1/2 tsp salt
-1 tsp sugar
-1/2 cup (115 grams) of butter, cut into small pieces
-4-6 tablespoons of cold water
Ingredients for topping:
-good quality fruit jam
-sliced fruit and berries
Cut the butter into the flour/salt/sugar mixture and, using your hands, blend the mixture until you have a crumbly texture and the butter is evenly distributed. Add water until you have a dough that can be rolled into a ball. Using a rolling pin, roll out the dough on a floured surface until it’s large enough for your dish (and about 1 cm thick). Spread into a buttered dish. Gently spread a layer of fruit jam onto the dough and then put fruit on top (this is the fun part that Ivy always enjoys the most!). Bake for about 25 minutes (at 350°F/ 175°C) or until the pie crust is just starting to darken.