We offered this tart on Saturday. It was made with Corn Custard (AT Buzby), TapRoot heirloom tomatoes,fresh marjoram, chorizo from the Los Amigos Carniceria on 9th St and "extra sharp" PA cheddar from Fair Food FarmStand. Not an especially French combo but all local, fresh, prime stuff.
Saturday's sweet tart used both Halteman and Frecon peaches. It's a carmelized peach tart. I pretty much took this straight from Boulud.
Sunday we used the corn custard again. This time though I had tasty guanciale from PorcSalt. So the combo was corn custard with Z-Farm Heirloom tomatoes and basil, guanciale and chevre. A felicitous summer arrangement. Right?
The sweet tart for Sunday was Frecon blueberries with honey mint pastry cream