Oh, this tart. I have eaten this for breakfast every morning and dessert every evening since making it on Monday. Basically I’m almost wholly subsisting on it. This recipe is almost not even a recipe. It goes something like this: make a crust, mix some mascarpone with honey, spread it on the crust, top with fruit. Pretty simple. Almost not even warranting a post. So I’ll keep this one short.
This is the second thing I’ve made with the beautiful produce I bought at the farmer’s market on Saturday. I couldn’t wait to eat the kale and I had to try the strawberries…and the cheese pretty much got eaten within an hour of being unpacked. I saved a few strawberries for tomorrow’s post, Strawberry-Fig-Mascarpone Tart (stay tuned!). And I made some vegetable stock today that will become Creamy Garlic Scape Soup tomorrow, with any luck. Anyway, now that you’re up to date on my activity, let’s turn our attention to our fickle mistress of the day: the gluten-free cake.
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I spent my morning wandering the Bryn Mawr farmer’s market, enjoying sweet samples of farm-fresh fruit, lingering over the honey stand and drooling over homemade cheeses and lively green bunches of veggies. It was such a pleasant experience, and got my brain working about what ingredients I already had, what I could make, and what …