Fresh Approach Cooking

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I have a cold.

Um. Yea. That's all I got.

And I don't want to share.

But I will share this recipe.

Try it, and taste the joy.


1 batch of your favorite pate sucre recipe, enough for a 10 inch fluted tart pan
1 cup blanched almonds
1 cup sugar
3 tablespoons frangelico or limoncello
1/2 cup whole almonds, rough chop
5 pears, peeled, quartered and cored
zest of one lemon
1 tablespoon flour
2 eggs
pinch of salt

Preheat your oven to 350.

Roll out the pate sucre and line a 10 inch fluted (removable bottom) tart pan with it. Line the inside with foil, add some beans or pie weights, then bake for 10 minutes. Remove when slightly golden. Let cool.

Meanwhile, in a food processor, combine the slivered almonds, sugar and alcohol. Process until it is crumbly - almost a paste.

Add the lemon rind and flour and pulse to combine.
Add the eggs one at a time to combine.

Spread this into the cooled tart pan. Top with the pears, in a fan-like shape. Top that with the rough chopped almonds.

Bake for 25 minutes. Remove and let cool.

Serves eight to ten.

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Delegate Page Elmore, of Maryland wants to add the 10-layer Smith Island cake from the Eastern Shore to the list of state symbols, as the state's official dessert.

Happy Birthday MOAOM

In 1893 a unique popcorn, peanuts and molasses confection that was the forerunner to Cracker Jack caramel coated popcorn and peanuts was introduced by F.W. Rueckheim and Brother, at the World's Columbian Exposition, Chicago's first World's Fair.