Do you know how badly it sucks when you are all hazy in the head and you can’t even manage to punch out a 200-400 word post? It’s insanely frustrating. I’m not sure what is going on these days, but my head is trading off creative blocks between recipe developing, photographing and now writing.
Seriously, have you ever asked yourself, “Where the hell did all my sensibility go on this, this and this?” No? Than you are way better than me. In fact, let me confess, there are many days I feel like I’m hacking my way through life. And yes, we’ve spoken about these career killing statements of mine. But despite that—or because of that—it keeps me hungry for discovery and drives me to create.
So even when I can’t nail a recipe, I hate the picture or my words fall flat, I’ve come to share these moments with you guys. I’m not in the business of being an expert on anything. I’m pretty sure you guys know that. I’m here for the same reason you are—to share, discover and inspire one another about stuff and towards making stuff. Yeah, “stuff”.
Speaking of “stuff” here’s one for you. This easy 4-ingredient apple and apricot crisp comes together in just 35 minutes and is apparently way easier to make than to write a whole blog post around.
Easy Apple and Apricot Crisp
Yield: Makes approximately 9 4x3 crisps
Ingredients:
- 1 sheet ready-made puff pastry
- 1 cup apricot preserve
- 1 tablespoon water
- 3 McIntosh apples, medium size
- 1 egg
Directions:
- Heat oven to 400 degrees F. Line bake sheet with parchment paper.
- Remove one pastry sheet from packaging and thaw according to instructions.
Assembly
- Unfold pasty sheet onto lightly floured surface.
- Place apricot preserve and water in a small sauce pan over medium heat until melted. Remove from heat and press mixture through a strainer to remove any solid pieces of fruit; set aside. Lightly beat egg in a bowl; set aside.
- Peel, core and slice apples to 1/8 inch thickness. Place apple slices on top of pastry.
- Brush tops of apples with apricot glaze. Brush pastry with egg mixture.
- Bake at 4oo degrees for 15- 20 minutes or until pastry turns golden.
- Remove from oven and let cool on rack.
- *Optional: Pour remaining apricot glaze on top of apples until sunken well is filled then lightly brush pastry with a thin coat of apricot glaze. Return to oven for 3 minutes or until glaze is smooth. Remove from oven and let cool on rack.
Notes:
- You may have more glaze than you need.
- For a stronger apricot flavor follow the optional step five in the instructions.
- These are best consumed the day they are made.
Sorry that it’s such a stressful time for you, Naomi! I know that writing a book, juggling that with life and motherhood is not easy, at all. I relate to so much of what you just said. And I love a good puff pastry recipe..time savers, love those!
Stunning pics Naomi! I could imagine how frustrating it is when you have so much in your head to tell and share but it gets hazy when you start writing. I absolutely loved the puff pastry recipe and more the pics!
I love this post! I’m glad that I’m not the only one that feels like that sometimes (though I’m sorry that you are right now) this recipe looks great and I love your photographs!
Being stressed sucks!! Hang in there and confort yourself with this crisp! It looks killer!
Totally know that feeling! Especially when you have lots of things on your plate. But I love the honesty of this post 🙂 And the crisps look great.
Oh – I have to make these. I have an abundance of fruit that is just begging to be used in something fabulous right now. Printing!! Thank you!
Sorry with what you’re going through right now, Naomi. Just like to let you know that you’re photos are still one best around the web I’ve seen and your recipes great. What did you do to make those apples sink in the middle? Thanks.
Naomi replied: — April 11th, 2013 @ 9:33 am
Ela – Thank you so much for the kind the compliment. The apples will sink as the puff pastry bakes.
I’ve had plenty of bad days too! Hang in there! xo Love this dessert!
I love using ready-made puff pastry dough in desserts like this. It makes it simple, yet the outcome is still nice and elegant.
I can relate to you, life can be incredibly hectic and it’s easy to think we have to do it all, and do it all well! Love these crisps, the glaze makes them shine.
Ooh, these crisps look so good! I always love finding new ways to eat apricots too. 🙂
Well these crisps are just perfect. I know about those blocks ~ good news is when you get to the other side your creativity will increase!
Life can be stressful sometimes but among the stress there are beautiful moments like making a tart that only takes 15 minutes. I need to make this recipe for my next dinner party!
Beautiful photos!! Love how simple these crisps sound!
Beautiful use for puff pastry! I love the round cooling rack – have been hunting for one for a while now! PS: I hope you will feel better soon, Naomi….
Oh man, can I relate. I literally stared at the screen for two days trying to figure out where to start with my last post. And then today, it took me more than an hour just to get a couple DECENT pictures for my next post. #foodbloggerproblems
It helps knowing we’re not alone though!
The important things to remember are that 1) you are not alone. We have all been there, (and are here for you!) 2)that these stresses will eventually pass, and you will reach a new (better!) place in your life. It is all part of the journey I suppose. As far as your blocks- you are more talented on a hard day than most of us could ever dream of. Your pictures never cease to leave me with my jaw on the floor- they are just beautiful. XOXO
I definitely understand the hazy headed feeling, I’m sorry you’re going through a hard time at the moment. Your blog is always one of my favourites to visit – your photos and recipes give me so much inspiration. Your apple and apricot crisps look gorgeous too!
We’ve all been there, girl! FWIW, you’re doing a great job.
Gorgeous crisp girl. And I think most of us feel like we are just hacking our way through life… 🙂
These gorgeous are beautiful, as always. You’re too hard on yourself, Naomi! I know what it’s like though. As a designer, I’m always staring at my projects and changing something that probably shouldn’t need changing. What isn’t broke shouldn’t be fixed, right? Just thought I’d let you know that you have the most gorgeous photos even if you don’t think so 🙂
Beautiful Naomi!!
Naomi, I am glad to have this site and all the wonderful recipes you put out. I know that life itself can be stressful but with what you do it is probably more so. I am praying for you and your family. Can’t wait to try some of these recipes. Thank you so much!
I can totally relate on how stressful it is to keep a blog going And finishing the book manuscript, styling etc, and still being a mommy and a worker, but you know what, Bakers royale is an inspiration so I am sure this is just a pause of momentum, before the leap! The puff pastry looks divine..so does the cooling rack!
LOVE these photos – just gorgeous!! I know what you mean my trading one creative block for another. Love your honesty and its SO OK to be human and go through these things, you know? Your blog is the first I look at for photography inspiration, so your struggles help others, like myself, when we are struggling for creativity!!
Been there and still struggle at times, Naomi. Don’t be too hard on yourself.
Love this simple and delicious creation. And your photos are so amazing!
They are lovely. Sometimes when I am feeling “off,” I might just not post. I do not recommend this. It is 100% worse than just forcing it out. xo
See that’s the thing though, we’re all hacking our way through life, it’s the trying that counts.
Well, for what it’s worth, your photos, recipes, and writing are still amazing to me! Hang in there girl. As they say, this too shall pass. Although sometimes I want to punch “they” in the face. 😉
xo.
Absolutely love this! Hugs to you.
Your post is so relatable. After taking half-hearted pictures of a recent post I sat down to start writing…but the words wouldn’t come. I sat in front of my computer screen for a half hour before finally walking away from it. And you know what, contrary to what I feared, the world didn’t fall apart because I didn’t publish a post that night. 🙂 It’s comforting to know other bloggers feel this way sometimes, too. Glad you shared and love the crisps. 🙂
I totally know what you mean. I sometimes just stare at my computer, photos edited and all, and have nothing to say.
But this post is so well-written and I’m sure so many of us could relate. And these crisps are just amazing. If only I could wake up to these every morning!
More recently, English settlers brought the apricot to the English colonies in the New World. Most of modern American production of apricots comes from the seedlings carried to the west coast by Spanish missionaries. Almost all U.S. commercial production is in California, with some in Washington and Utah.”*:*
See you in a bit
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