Monday, October 24, 2011

Autumn Market Offerings

This is Pear Frangipane Tart. We've been using Beechwood and Frecon Farms Bartlett and Bosc pears over a frangipane made with farm eggs and Shankstead butter.I glazed this tart with amazing apricot preserves, a sweet gift from Marisa McClellan.

 Here's an another old school tart. Broccoli from Lancaster, Davidson's mushrooms, Leidy's ham and Boursin from WFM.

1 comment:

Marisa said...

Ooo, looks like you put those preserves to very good work! Delicious!