Sometimes before posting a review, I like to visit Good Reads to see how others have reacted to the book du jour. For the book I am posting about today, The Idea of You by Robinne Lee, one reviewer commented, “This book is not for everyone. It is either you love it or hate it type of book.” Um… sorry Karen, but I could not disagree more. Like yeah, I guess if you are STRICTLY into serious literature then maybe this isn’t a good fit… but even then, everyone can indulge in an indulgent escape!
the book: The Idea of You by Robinne Lee
This book is about a stunning and successful divorcee, Solène, who hits it off with a member of a world famous boy band, Hayes (think Harry Styles) after she takes her daughter to one of his concerts. The only issue? The 20-year age gap. And the fact that he is unbeleivably famous, which leads to all sorts of problems like, no privacy, internet trolls, and paparazzi that will literally do anything to get a photo.
I finished this book in 48 hours because it was so hard to put down. I have also spent a great deal of time trying to figure out who would play the beautiful Solène if this were to become a movie… I am thinking either Gal Gadot or Ana de Armas.
the bite: Miniature French Tarts
In The Idea of You, Solène is known for her French roots. One of my favorite parts is when Hayes and Solène go to the South of France, and Solène surprises everyone with her fluency.
If you are looking for a way to surprise your friends at your next gathering, look no further than our Miniature French Tarts, inspired by Ina Garten’s Raspberry Tart.
For the shortbread shells:
- 3/4 cup unsalted butter, room temp
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1 3/4 cups flour
- Pinch of salt
For filling the tarts:
- 1 cup mascarpone cheese
- 4 TBS mixed berry preserves
- Mixed berries for decorating
- Preheat oven to 350 degrees, and butter a standard-size muffin tin
- Using an electric mixer, blend the butter and sugar until combined; add the vanilla extract
- In a medium bowl, sift together the flour and salt; then add the butter and sugar mixture, mixing on low speed until the dough begins to form
- Press about 2 tablespoons of the dough into each cup of the muffin tin (note that the dough should not reach the sides of each cup completely; it should just be enough so that about 1/3 of the inside is covered)
- Bake the tart shells for 20 minutes or until they begin to brown
- While the tart shells are baking, use an electric mixer to blend the mascarpone with the berry preserves to make the filling
- Place a dollop of the filling into each tart shell and top with fresh berries