Introducing Little Zooey Magazine

Photo c/o Jessica Castro for Little Zooey

Little Zooey Magazine is here. 

This has been a much-anticipated project for me to release, and I'm incredibly grateful to have the opportunity to reach another audience of Zooey Magazine: Parents. 

Photo c/o Jessica Castro for Little Zooey

In this era of Web 2.0, we are all very much accustomed to attaining what we want with a click of a button. And on top of that, our children can achieve the same. I think new generations are gradually drawing further and further away from emotions of anticipation and excitement, because it is temporarily attained through pixels. Everyone is growing up so much faster in this period, that we forget to just take things slow... absorb life around us, and allow for our childhood lives to be full of wanderlust, curiosity, and beauty.

While it may seem ironic that I would be using this online platform to encourage more simplistic means of living, my method is very much relevant. I want to reach out to the world with inspirational stories written by parents and parents-to-be, and to build a community of families who desire the same things.

Little Zooey promises to never post more than one article a day in order to clear your feeds of trivial content. Our stories would never be dictated and inhibited by advertisement sales, and would never be short of authenticity.

I believe that a life lived simply is beautiful. I believe in the power of learning through books. I believe in the joy of a playground. I believe in the wanderlust of childhood and parenthood. I believe in communal living and I hope that you and your families will think so too. 

Thanks for visiting Little Zooey and joining our movement. 

Love, Lucia Tran (Editor-in-Chief of Zooey Magazine and Little Zooey)

Brown Butter Peach Tart

Today, Eat Sweets Pastry's chef Megan Driscoll is teaching us how to make a delicious 'Brown Butter Peach Tart' in honor of this peach-season! If you're looking for an extra kick to your taste buds, pair your tart slice with an ice cream scoop. It's as delicious as it sounds. 

Crust & Streusel Topping

  • 3/4 C Sugar
  • 1 1/2 C Flour
  • 1 C Brown Butter, chilled 
  • 1/2 tsp Salt

Filling 

  • 1/3 C Sugar 
  • 1/4 C Sour Cream
  • 1/4 C Flour
  • 1 Egg
  • 2 Medium Yellow Peaches

Brown Butter: To brown butter simply cook over medium-high heat until the butter begins to turn brown and frothy, stir often to incorporate browned bits as they become stuck to the bottom of pan. Once froth subsides, remove from heat and chill. Butter should be brown with a nutty aroma.

Crust & Topping: In the bowl of a food processor combine sugar, flour and salt. With processor pulsing, slowly add bits of the chilled brown butter until mixture resembles course meal. Place 1 1/2 C of mixture in tart shell, pressing into the bottom and up along edges to form crust. Bake at 350 until crust begins to brown, about 15 minutes. Place remaining crumb mixture back in fridge and make filling while crust is baking.

Filling: Whisk together egg and sugar. Add sour cream and flour, mixing well to combine. Peel and slice peaches, stir into batter. Pour mixture into tart shell (can be straight out of oven) and sprinkle brown butter streusel over top. Bake for an additional 30 minutes, tart should be golden and firm to touch when cooked through. 

Photographer: Megan Welker