I’ve been traveling recently and seeing old friends. I’ve also had the privilege of photographing clients whose weddings I captured, and it’s an incredible experience to watch so many couples we saw come together, now growing together as spouses and parents. My girl traveled with me, and we’ve been receiving hospitality that amazes me.
We’ve had the opportunity to stay with good friends who had just become parents when we last saw them, and who now raise two incredible, sweet, melt-your-heart adorable little boys. Being in a former hometown with so many memories, squeezing in whatever few minutes we could, has been a gift in a season often marked by longing for those deep “pajama friendships,” the kind where even after months and miles or even years apart, you don’t miss a beat in getting right to the heart of talking about how things really are.
Sometimes it’s hard for me to accept the welcome of others, because I feel undeserving or I don’t want to inconvenience. Other times, I soak up the grace poured out, because I can sense it comes first from the One who gifts us each with the ability to give that grace. A warm frittata baked while sleepy babies ride on mama-hips, late nights and bare-feet and cozy couches in the homes of friends who’ve walked hard roads and made sweet memories, and twenty-minute park dates squeezed in between toddler naps and portrait sessions- these are all reminders that God works through community and vulnerability, and that genuine relationship is worth fighting for.
I’m learning that everyday welcome is often as much about gracefully receiving hospitality from others, as it is about setting a table or preparing a meal in my own home. And always, genuine hospitality involves honesty and vulnerability.
I made this frangipane apple tart to share with friends after I saw a similar recipe in a favorite cookbook (My Paleo Patisserie is THE cookbook for grain-free, dairy-free magic-making). I’m thinking this tart would be perfect to share when visiting someone… when you’re busy receiving hospitality, too. 🙂
- 1 ½ cup almond flour
- 3 tablespoons ghee
- 3 tablespoons maple syrup
- ¼ teaspoon vanilla bean powder
- ⅛ teaspoon fresh grated nutmeg
- Pinch salt
- ½ cup softened butter or ghee (I used salted butter)
- ⅓ cup maple syrup
- 1 cup almond flour
- 1 teaspoon cinnamon
- ⅛ teaspoon fresh grated nutmeg
- Dash vanilla bean powder
- 1 teaspoon almond extract
- ¼ cup coconut milk
- 2 large eggs
- 1 red apple, peeled and sliced
- maple sugar for top (optional)
- Preheat oven to 325 degrees.
- Combine crust ingredients with a pastry cutter or hands in a large mixing bowl and press into a greased 9” round tart pan.
- Bake at 325 degrees for 20 minutes and remove from oven.
- Meanwhile, use the same bowl (wipe to remove remaining crust ingredients) to combine butter, maple syrup, almond flour, cinnamon, nutmeg, vanilla powder, almond extract, coconut milk and eggs using an electric mixer.
- Beat until light and creamy and gently pour into baked crust.
- Gently distribute apple slices over top of filling and sprinkle with maple sugar, if desired.
- Bake at 325 degrees for 25 minutes, or until a knife inserted into the center of filling comes out clean, and the top is set and buttery colored.
- This recipe was inspired by a recipe from "My Paleo Patisserie," by Jenni Hulet.
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