I ususally use the recipe (also from Deborah) from Vegetarian Cooking for Everyone, but I thought, since I have this book, I should USE it. This recipe was a delicious, sophisticated twist on a classic. The walnut oil and the chopped walnuts in the topping added a subtle extra layer of flavors. We went ahead and did the cinnamon cream, (but not ice cream--sometimes you have to hold back) which added an extra dimension. I used pippin apples. This will be my new go-to for apple crisp, which is popular winter staple in our house.

Yum! This was delicious. You can make the components for this tart a day or two ahead, which I love. Pit the cherries and have them ready to go in the fridge. The Frangipane can stay for 5 days in the fridge. And the tart dough you can make a day ahead. Then you'd assemble and bake. We ate leftovers that we heated up in the toaster for dessert with some dessert wine for what felt like a decadent end to our evening meal. Tarts just do that for me. They feel special!!!

I should add that I've never had cooked cherries before (yep, that means I've never had cherry pie, you heard it right!) and I absolutely love eating them fresh (and think that I still prefer them fresh over cooked, though i still want to try a clafoutis from La Tartine Gourmande) so I think next time I make this tart I will use nectarines.

This was a new quince recipe for me and a new method of cooking the quince. You have to carefully watch and turn the quince so it is not any less work than poaching. The quinces pieces came out firmer. I've been eating them with oatmeal and cinnamon ice cream. The syrup is to die for. Sooo good, sweet but not too sweet with subtle spicing. I am sad that I am nearly at the end of the batch.