Notes: We were on vacation in Quebec and Massachusetts for two weeks at the end of July. Since we got back, I've been doing "repeat" baking, whipping up old favourites like chocolate-chip cookies and oatmeal scones. I tried a few new recipes too: chocolate-zucchini cake and peach-blueberry crisp but neglected to write about them.
At the Withrow Park Farmer's market, I picked up a small basket of Italian prune plums, and augmented that with some "dinosaur eggs" a.k.a. pluots from the supermarket. I found this tart recipe and made it for company this week. It's made from ground almonds, so the texture is a crumbly, but eggy at the same time, somewhat like a clafouti. I made it one day before serving, holding the tart in the fridge. It tasted wonderful, but got denser and less appetizing after a few days.