tart.

At this point in the year, I'm generally uninspired by the season's offerings of fruit. Give me berries! Give me color! However, I refuse to pay $5 for half a pint of blueberries, or invest in giant, flavorless strawberries. So when you have some over-ripe pears, but you can't bear to see the inside of another beige fruit, what is there to do? Why, add it to some frangipane and make a pear and almond tart, of course!



This thing got gobbled up in minutes at a dinner party a few weeks ago. I just might have to make it again.