Phyllo pastry floral fruit tart

Aren’t you enjoying this season’s offering of colours that are so pleasing to the sight? It is sending a message to enjoy them in more ways. I discovered there are many edible flowers and have started using them in my kitchen. My backyard smells sweet and delicious with a lilac shrub heavy with blossoms. It was intoxicating with its smell and appearance that I couldn’t resist trying to catch its spirit in my dish. I had a  couple of other edible plants too.

I have put them on a phyllo pastry crust to make a simple tart and it was like spring time on my plate. It is a celebration of colours!

Ingredients

• 1/2 a pack of Phyllo pastry
• 1/2 cup butter
• 1/2 cup cream cheese
• 1/2 cup whipped cream
• 1/2 cup powdered sugar
• 1 tsp vanilla
• 8-10 strawberries
• few mint leaves
• 1 marigold
• a bunch of lilac blooms

1. Take the Phyllo pastry and lay it on the counter top.
2. Cut half of the pastry and put away the remaining.
3. Have a moist towel handy to cover the pastry from drying.
4. Take a sheet of the pastry and brush it roughly with melted butter.
5. Keep the rest of the sheets covered.
6. Lay the next sheet over the first and brush it with butter.
7. Repeat with all the sheets.
8. Bake the stacked sheets on a parchment paper lined baking tray.
9. Preheat oven to 300° F and bake for 20-25 minutes until the top turns golden brown.
10. Cool the phyllo on the parchment paper.
11. Whip cream cheese with powdered sugar to a smooth mixture.
12. Add cream and mix well to make the topping.
13. Spread a thick layer of topping mixture.
14. Cut strawberries into slices and place them on the cream layer.
15. Fill the gaps with mint, lilac flowers and marigold petals.
16. Cut into pieces and serve.

It is better eaten straight away. When stored it gets soggy but boy, is it still delicious!

Our days are laced with joy, sorrow, anger, pain and mix of uncertain feelings. Mid-week I got the message that my aunt in India, passed away. She was a special aunt being so different from all my mother’s siblings; free willed and having a strong character, she always impressed me. She braved life after her husband’s death at an early stage in life by raising 3 children with courage. She also lost her young son to a heart disease.

She was never conservative and never tried to thrust senseless, old ideas and traditions into anyone. She always opposed the idea of a designated and designed role for women and was very practical in proving her point. My daughter felt most understood by her and they often exchanged similar arguments about feminism and social justice. She could travel long distances fearlessly in a society where she was expected to be accompanied by a man. The best thing about her was that she accepted most challenges with a touch of humour. Expressing her stand on many issues were not taken kindly by the people around her. Without interfering she let others have their way and dropped subtle hints to pursue their dreams. When I had trouble during childbirth, she supported me with courage I needed for the ordeal. I cannot forget her walking with me the whole night and tears well up when I recollect it. Above all, she was a very creative cook and I have tasted fancy dishes at her place. She was sick lately and it was painful to watch her unable to live her robust life. I will treasure all the moments I shared with her.

This post is a tribute to her and her fortitude. I wish I had her emotional strength and firmness.

Working on this tart helped me take my mind off the gloom and grief I felt.

You are all welcome to bite into this buttery, flaky, fresh fruit and flower tart. I am taking this to Fiesta Friday for everyone to enjoy!

Fiesta Friday #69