HHello again, friends! I’m Michaela, back this month with an entertaining post full of spring inspiration. Today I’m sharing a simple spring flower arrangement and a delicious fruit tart recipe that’s perfect for Easter brunch or any seasonal gathering. Let’s begin with the floral arrangement.
Flowers I used: Roses from my garden, lisianthus, ranunculus.
Step 1: Start with the roses. I removed leaves and thorns, then arranged the rose stems in a criss-cross pattern inside the vase or pitcher to form a simple grid. Because roses are the largest blooms I had, they create a sturdy base that helps support the other flowers and keeps stems standing upright.
Step 2: Add lisianthus. I love lisianthus because it’s affordable, widely available year-round, and has generous greenery that fills space nicely. Tuck a few stems between the roses to fill gaps and add texture.
Step 3: Finish with ranunculus. Use these smaller blooms to fill remaining holes. Some stems can stand upright while others can drape naturally over the side of the vase. Allowing some blooms to droop gives the arrangement a relaxed, effortless look.
Now for the fruit tart recipe—light, bright, and perfect for spring. This tart combines a buttery crust, lemon custard filling, and fresh berries finished with a glossy glaze.
Preheat: 400°F. Coat a 9-inch tart pan with nonstick spray, butter, or oil.
For the crust (process in a food processor): 1 1/4 cups flour, 1/2 cup powdered sugar, 1/4 teaspoon salt, minced zest of 1 lemon.
Add: 1 stick unsalted butter and 1 egg yolk to the processor and blend until the mixture begins to clump around the blade. Press the dough into the bottom and up the sides of the prepared pan. Bake until golden, about 12–15 minutes. Let cool before filling.
For the filling (in a large bowl): 1/2 cup store-bought lemon curd, 3 eggs (reserve the extra egg white), and the reserved egg white. In a separate bowl, whisk together 1/4 cup flour, 3 tablespoons cornstarch, and a pinch of salt; add this to the lemon curd and egg mixture.
Simmer: In a saucepan over medium heat combine 2 cups whole milk, 1/3 cup honey, and 2 tablespoons unsalted butter cut into cubes. To temper the eggs, whisk a small amount of the hot milk mixture into the egg mixture, then return the egg mixture to the saucepan. Simmer over medium heat until thick and bubbly, about 3–5 minutes. Remove from heat and whisk in 2 tablespoons butter until smooth. Pour the filling into the cooled crust, smooth the top, cover with plastic wrap, and chill for about 4 hours to set.
For the glaze and berries: 1/4 cup apple or apricot jelly, juice of 1 lemon, and about 1 cup each fresh raspberries, blackberries, and blueberries. Melt the jelly with lemon juice in a small saucepan over medium heat. Brush a thin layer of glaze over the chilled tart, arrange the berries on top, and dab with more glaze to finish. Serve within an hour of glazing for the best appearance and freshness.
The tart was delicious and the flowers were gorgeous. I hope this inspires colorful tablescapes and sweet treats for your spring gatherings. If you try the arrangement or the tart, I’d love to hear how it goes.
Happy Spring!
xoxo
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