Apple Tarts and Daisies

by Michelle

So it’s is Friday night and Ralph just left for Moncton, to catch the 6 am flight to Vegas for a national sales meeting. Kaitie is visiting her best friend in London…yes England. Meaghan and Theo just bought their first home so, no chance that I am going to see them any time soon. Sara is busy with her new ‘friend’ over the weekend but happily I will see her in a couple of days.

Such a funny time in my life.

Not funny ha ha but rather funny – strange.

My life is not as I thought it would be. I never dreamed that the twins would ever live further than down the street from us. All of their childhood I imagined, when they were older, how they would still be in and out of our home daily. Our lives would always be intertwined in a real-time, day-to-day kind of way. Instead, we live in the cyber world with facebooking, tweets and texts. It is so not the same!

Tonight, I was caught off guard. Molly and I walked up into the south pasture to find that it is, now, full of wild daisies.

I cried.

When the girls were little I used to take them on wildflower heists! We would go for walks in the woods and look for wildflowers to pick for bouquets.

Meggie loved daisies. She still does.

As I stood there, looking at a pasture full of Meaghan’s favourite flowers, I wished that we could have owned this farm when the girls were little.

I sound so sad. I’m not. I have moments of profound clarity that force me to understand that I can gently influence my life but my journey is being directed by something far more powerful than my dreams alone. As soon as I became a wife and a mom, I began to share my path.

Tonight, I was once again reminded.

I made Ralph an apple tart to have for dessert tonight before he left.

Apple Tart

serves 6

preheat oven 400*F

1 sheet of commercial puff pastry, 9×11

2 cups apples, 1/4 inch slices

1/3 cup sugar

Place the puff pastry on a parchment lined baking sheet, I use the parchment that the pastry comes wrapped in

Using the tines of a fork, prick the surface of the pastry at 1 inch intervals leaving 1/2 inch frame around the entire rectangle to act as a frame

In a mixing bowl combine sugar with the apples

Place the mixture on the puff pastry and distribute evenly

Bake for 25 minutes then place on counter or until crust is well browned and friut is bubbly

Melt 1/4 cup of crabapple jelly and 2 tablespoons of calvados over low heat until it has broken up then spoon over the fruit.

Serve warm or at room temperature.

Thanks for reading.