Another recipe from my new cookbook (French Cuisine by Carole Clements and Elizabeth Wolf-Cohen). I love this recipe book. Last night I made for the first time a tarte aux poires frangipane (pear and almond cream tart)—and it was a big hit with Captain O—he’s not a dessert person, but he absolutely loved this one.

Before the tart goes into the oven: in a food processor fitted with a metal blade mix almond and sugar until grounded finely, then add butter, and then an egg, egg white, and almond extract. Pour the mixture in a pie pan lined with pastry. Peal, core and slice 3 pears and then arrange them on top.

The tart is ready after 50-55mins or after it has browned at 375 degrees F.

Brush the tart with glaze. The recipe called for brandy or water and jam heated in a small pan. I used a tablespoon of water and a couple tablespoons of apricot jam.

Entry for Self-Portrait Tuesday on time. “For one month I would like you to document time—in order to document and observe physical changes in yourself.” I received a fab new cookbook from another friend Kathy last week and since then my thoughts have been thinking only of food (and spring cleaning and the children). My food frenzy however sparked the idea to instead document the chemical and physical changes of a recipe rather than what my stomach might look like after eating too many desserts. I made baked pear last night.

1—Butter a shallow dish.

2—Peal and core pears.

3—Place pears place down in dish.

4—In a bowl mix cream, sugar, vanilla
extract & ground cinnamon.

5—Pour mixture over pears.

6—Place in oven at 375 degrees F.

7—Take out after pears have browned
and cream thickened.

8—Yum.

Entry for Self-Portrait Tuesday on time. Documenting the hair ritual.