HHello again, friends! It’s Michaela here with a fresh spring post. I’m sharing a simple flower arrangement and a bright, delicious fruit tart that would be perfect for an Easter brunch or any spring gathering. Below I’ll walk you through the floral steps first, followed by the tart recipe — both are approachable and make a lovely seasonal pairing.
Flowers I used: Roses from my garden, lisianthus, ranunculus.
Step 1: Begin with the roses. Remove leaves and thorns and use the roses to form a criss-cross base inside your vase or pitcher. Crossing the stems creates a grid that supports the rest of the stems and helps keep the arrangement upright and balanced. Use the larger roses to establish the overall shape and height.
Step 2: Add lisianthus stems. Lisianthus is an affordable, versatile flower available year-round at many grocery stores and florists. It also has a lot of foliage that helps fill gaps. Place a few stems between the roses to fill holes and add texture.
Step 3: Finish with ranunculus. These small, layered blooms are ideal for filling remaining gaps. Stand some stems upright, let some drape slightly over the edge, and vary the placement for an effortless, organic look. A few blooms hanging to the side creates movement and makes the arrangement feel natural.
Now for the recipe: a bright fruit tart that complements the spring bouquet. It’s creamy, fruity, and shows beautifully on a table.
Preheat: 400°F. Prepare a 9-inch tart pan by coating it with nonstick spray, butter, or oil.
Crust (food processor): 1 1/4 cups all-purpose flour, 1/2 cup powdered sugar, 1/4 teaspoon salt, and the minced zest of 1 lemon. Add 1 stick (8 tablespoons) unsalted butter and 1 egg yolk. Process until the mixture begins to clump around the blade. Press the dough evenly into the bottom and up the sides of the prepared tart pan. Bake until golden, about 12–15 minutes. Let cool completely before filling.
Filling: In a large bowl whisk together 1/2 cup store-bought lemon curd, 3 whole eggs and the reserved egg white. In a separate small bowl combine 1/4 cup flour, 3 tablespoons cornstarch, and a pinch of salt; add this dry mix to the lemon-egg mixture and whisk until smooth.
In a saucepan, heat 2 cups whole milk, 1/3 cup honey, and 2 tablespoons unsalted butter (cut into cubes) over medium heat until the butter melts and the mixture is warm. To temper the eggs, add a small amount of the hot milk mixture to the egg mixture while whisking continuously, then return the egg mixture to the saucepan. Cook over medium heat, stirring, until the mixture thickens and becomes bubbly, about 3–5 minutes. Remove from heat and stir in 2 tablespoons unsalted butter until smooth. Pour the filling into the cooled crust, smooth the top, cover with plastic wrap, and chill for at least 4 hours to set.
Glaze and topping: Melt 1/4 cup apple or apricot jelly with the juice of 1 lemon in a small saucepan over medium heat. Use this glaze to lightly coat the tart surface before arranging fruit so the fruit adheres and shines. Top the chilled tart with 1 cup fresh raspberries, 1 cup fresh blackberries, and 1 cup fresh blueberries. Spoon additional glaze over the fruit and garnish with a sprig of fresh mint if desired. Serve within an hour of glazing for best texture and shine.
The tart turned out wonderfully and the flowers were stunning on the table. I hope this inspires you to create a colorful tablescape and a sweet seasonal treat this spring. If you try the arrangement or the tart, I’d love to hear how it went.
Happy Spring!
xoxo