All webbed out - how about some pie?

Sorry for the light posting. I've been working on my employer's website design and content, and after a day of that, coming home and posting online is not the first thing that comes to my mind.

But here's something sweet from July to keep your interest up.

Apricot almond tart!

Fresh almonds in the husks - aren't they beautiful?

On a trip to the Wednesday Farmer's Market, I met a vendor selling almonds. They also sold sliced almonds, almond meal, almond flour and marzipan.

Almond flour mixed with regular flour (at about 1 - 3 ratio) makes a tasty and tender pie crust.

And what goes better with almonds than fresh apricots?

A French-style tart, the fruit baked with an egg-and-cream custard, then topped with slivered almonds, made a perfect dessert for July 14th, the French national holiday.

Enjoy that while I go back to slaving over tables, I-frames, pixels and metadata!