• That looks so good, love tarts!

    July 28, 2013
    • Thanks Fred!

      July 29, 2013
  • [...] cream (By the way…that’s not some ordinary whipped cream. I used some of that leftover Noyaux cream from my tart post. I also made another batch of drinks and topped it with whipping cream flavored [...]

    July 22, 2013
  • Augustine T. Blake

    Wow, who knew? As I was reading my first thoughts were to flavor ice cream. I’ve steeped coffee beans in cream/milk to pull out their flavor for ice cream. Now stone fruits? I always learn something here. Thank you.

    July 11, 2013
  • Mom

    It looks good and I love the new cream recipe but
    that fork…… It needs a shine!

    July 10, 2013
    • Anytime you’d like to pop on by and have a silver shining party with me you are always welcome…. ;)

      July 10, 2013
  • I’ve never had a pit start to grow in my stomach but I’ll take your word for it that it’s possible. You would certainly have very good plumbing after all that fruit.

    Your tart looks first-class and I love the photos.

    July 10, 2013
    • Thanks Maureen!

      July 10, 2013
  • How smart is that? I would take the lazy girl way and throw some almond extract into the cream, but your way is so much more elegant!

    July 09, 2013
    • Dorothy, I usually do the old almond extract in the cream but thought I’d try this out. The flavor is a bit more subtle. Plus, isn’t it the food blogger way to approach a dish in the most Rube Goldbergian way possible?

      July 10, 2013

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