"Your beauty should not come from outward adornment, such as braided hair and the wearing of gold jewelry and fine clothes. Instead, it should be that of your inner self, the unfading beauty of a gentle and quiet spirit, which is of great worth in God's sight." 1 Peter 3:3-4
Some days I’m just not motivated to put on make-up. I tell myself that going “natural” today is a perfectly acceptable thing to do. Because it shows to the world that I’m confident enough in myself to be seen without make-up. But honestly no matter how much I tell myself that, I’m not entirely convinced. When I go to the trouble of putting my face “on” there is a certain confidence that goes along with all of the multiple items that I somehow feel I need. Why is that? Without make-up it tells the world that I'm not so vain as to not be able to go out and run errands or even meet a friend for coffee (that admittedly takes some courage). Something tells me this would be the worlds reply, "Boy she could sure use some make-up". When I put forth the effort and wear make-up that inner voice is silent and doesn’t harass me…where does that come from? Who knows. All I know is that today I decided not to wear make-up. I was going to run some errands, but didn’t feel like listening to that voice saying “couldn’t you have put in a little effort to make yourself more presentable?” Nope, apparently not, so I'm staying in and making a plum crumble tart instead.-s
Plum Crumble Tart
This is a humble dessert that doesn't need to get all gussied up for company. Maybe a dollop of whipped cream or vanilla ice cream to serve, but that's pretty much it. Also, I'm not sure if this is a tart or a cake, and I'm not certain it really matters what you call something as moist and tender as this.
2 cups all-purpose flour
1/2 cup brown sugar
1 cup ground almonds
1 cup cold butter, cut into small chunks
1 1/2 pounds lovely ripe plums
1/3 cup sliced almonds
Preheat oven to 350°F. You can either use a 9x9 inch square baking pan lined with parchment or use an 8 inch cast iron pan (I prefer the pan). Put the flour, sugar, and almonds into a mixing bowl, add the chunks of cold butter and cut in using a pastry cutter or use your fingertips until the mixture resembles coarse breadcrumbs. Put two thirds of the mixture into the pan and pat down gentle to flatten to form a thin base, pushing it up into the corners and up the sides. Cut the plums in half or if they are large quarters. Remove the pits and lay the pieces of fruit on the crumb base. Mix the pine nuts into the remaining crumbs and scatter them loosely over the plums. Let some of the fruit show through.
Bake for forty-five to fifty minutes, when the fruit should be gently bubbling, the crust golden. Serve warm with ice cream or freshly whipped cream.
Makes enough for 6-8