Mariah Carey is one of those songstresses who perfectly hits the nail right on the head with expressing the emotion and elation of love through her lyrics and instrument (voice).

Mariah’s songs make me so happy!

I am pro-Mariah, through and through. When Mariah had her, shall we say - episode - back in 2001, I was burning up those message boards online telling the world -

“You just wait. Mariah may be down for a bit, but she is NOT out. Laugh at her now,
but you just wait until she rises like the Phoenix.”

And in true Mariah style, she came at us with…

We Belong Together

NOW, for my favorite Mariah tunes…

Quite possibly my favorite hymn. Reduces me to tears every time. - “O Holy Night”

I Still Believe


“Boy”
(I love this song! Great song for when you’ve just fallen in love)

Mariah’s lyrics have inspired me TREMENDOUSLY over the years in more ways than I can name.

With that said, I will admit that I do prefer Mariah clothed in more elegant gear other than those booty shorts and itty-bitty skirts, but hey. As long as she keeps singing, I have no complaints.

I knew my girl would get back up. All true survivors do!

There are a few things that I am EXTREMELY grateful to have experienced in this lifetime…

~ Giving and receiving unconditional love.
~ My two best friends.
~ Snuggling with my cat Nathan.
~ The sound of a baby laughing.
~ Flawless diamonds.
~ Frosted cupcakes.
~ Hearing Luther Vandross sing.

Luther Vandross’ voice was beyond extraordinary and exceptional.

You know how people who say they had died and seen heaven return with reports about the colors in heaven and they say they can’t properly describe them? That’s exactly how I feel about Luther Vandross’ singing. There are no words.

Luther’s voice was truly otherworldly. There is NOTHING like it. Well OK, definitely
Teena Marie and Stevie Wonder’s voices, but the buck stops there!

I can be at home in the most sour mood, and you put on a Luther song - my mood is elevated by 1000% instantly. Instantly. On the first note.

Imagine the first time Luther’s parents heard him sing. LOL. I’d probably pass out if he were my son.

Luther, bless your precious soul. Thank you from the bottom of my soul for gracing my ears with such magnificence.

Don’t You Know That (audio only)

Never Too Much


A House is Not a Home

Endless Love, with Mariah Carey

Rest in peace, Luther!

You know, they say animals are sometimes smarter than humans…

I think this dog is a genius. Either that, or he’s just desperate.

Hey, doesn’t every itch deserve a good scratch?

I am on such a food-blogging roll lately.

One thing I sincerely miss about living in Washington, D.C. is the tremendous diversity of cuisines. Here in L.A., you have your occasional ethnic pockets. But most of the time it’s do you want salads, sushi, or Mexican food?

I’m not saying we don’t have our occasional ethnic cuisine variances in L.A., and I do know about Pollo ala Brasa in Koreatown, but one must search diligently for these gems. Case in point: a good El Salvadoran pupuseria.

Look, I like Mexican tamales as much as the next chick. But I’d much rather have
El Salvadoran queso-stuffed pupusas, grilled all hot and gooey!

Note: In other Latin American countries, such as Venezuela, a pupusa is called an “arepa.” Call it what you will, but just don’t call me late for dinner.

Click the pic below to order an excellent arepa/pupusa maker by Oster:

In the D.C. Metro area (especially in Arlington!), you can find a million El Salvadoran pupuserias, and Peruvian pollerias too, for that matter.

I really, really love El Salvadoran food. It is SO delicious! There’s a spot on Columbia Pike in Arlington that makes the most amazing Salvadoran food, but I haven’t been there in a while and can’t recall the name of the restaurant.

Since D.C. is a mecca for El Salvadoran food lovers, as well as Peruvian chicken addicts,
I would have to give two huge thumbs up for the restaurants all along Columbia Pike in Arlington.

There is also a spot on the Pike (can’t remember the name, sorry!) that serves the BEST crunchy steak tacos I have ever had in my life. Each crunchy white corn taco comes filled with slices of marinated and grilled steak and is topped with fresh pico de gallo and crumbly queso blanco. They don’t speak a lick of English in this joint, but the servers always knew what to bring me, along with an ice-cold Corona with a lime.

If I were back in D.C., I would know exactly where each of these places are and I could point you in the right direction.

My best advice? If you’re craving Latin food and you’re in the D.C. area, pick any Latin restaurant on Columbia Pike and you’ll be pleased. It’s all very authentic, affordable, and most of all - very, very good.

But oh yeah, wasn’t this post supposed to be strictly about pupusas? How about I leave you with a great recipe!

I found this recipe on Mi Cocina Latina. You can change the language preference at the top of that site to English, if necessary. If you don’t like pork, substitute according to your preferences.

Pupusas Stuffed with Pork

* 1 tablespoon olive oil
* 1/2 lb. ground pork
* 1 small onion, chopped
* 1 clove garlic, finely chopped
* 1 medium tomato, chopped
* 1 jalapeño, seeded and finely chopped
* 1 tablespoon MAGGI Granulated Chicken Flavor Tomato Bouillon
* 1/2 teaspoon ground cumin
* 1 cup (4 oz.) shredded manchego or Monterey Jack cheese
* 4 cups corn tortilla mix
* 1/2 teaspoon salt
* 2 2/3 cups hot water
* Curtido (see recipe on site)

Directions
HEAT oil in large skillet over medium-high heat. Add pork, onion and garlic; cook, stirring occasionally, until pork is no longer pink. Drain. Add tomato, jalapeño, bouillon and cumin. Reduce heat to medium; cook, stirring occasionally, for 4 minutes or until liquid is evaporated. Remove from heat; cool.

COMBINE tortilla mix and salt in large bowl. Stir in water to make a soft, pliable dough, adding more water if necessary. Shape into twenty-eight 1 1/2-inch balls, keeping covered. Press each ball into 5-inch diameter circle between pieces of plastic wrap.

STIR cheese into filling. Spread about 1 rounded tablespoon filling on a tortilla to within 1/2 inch of edge. Place a second tortilla on top, pressing lightly to seal edges. Repeat with remaining tortillas and filling.

HEAT griddle or skillet over medium heat. Brush with oil. Cook pupusas for 3 to 4 minutes on each side or until lightly browned. Serve hot with Pickled Cabbage Relish (Curtido).

Wow, I just drooled on my shirt.

This fabulous recipe comes from the highly-talented Croatian chef, Dennis Valcich.

I received permission directly from Mr. Valcich to post this recipe, so have a go at it and let us know how you like (love!) it.

You could even serve this as a wedding cake!

Wine and Ricotta Torte with Grapes

130 gr butter, softened
130 gr icing sugar
1 teaspoon vanilla sugar
grated lemon skin
4 eggs
3 Tbsp. milk
170 gr strained flour
200 gr icing sugar
Soft butter and bread crumbs for baking tin

Filling

250 mil Treminer Riesling wine
40 gr gelatin powder
250 gr fresh Ricotta cheese
80 gr icing sugar
2 teaspoons vanilla sugar
500 gr white and black seedless grapes, mixed
250 mil thickening cream
grated almonds for dusting

Directions
Preheat the oven to 180 C. Take two cake tins without the bottom part. Place them on backing tray, on top of greased paper, lift excess paper to outside the tins.

Inside part of the rings, spread with butter and dust with bread crumbs.

Separate egg yolks from whites, and smoothly beat butter with sugar, vanilla sugar and lemon rind. Slowly keep adding one egg yolk at the time, add flour and milk; mix well. Divide mixture evenly and pour into both tins.

Beat egg whites until hard, slowly adding sugar. Evenly add egg whites to mixture in the tins and smooth over.

Bake the mixture for 25 minutes. Remove from oven, let cool, and remove the paper. Cut mashed seedless grapes in half. Dissolve gelatin in warm wine, leave to cool down, add Ricotta, sugar, and vanilla sugar.

Thicken the cream and add to the mixture together with grapes. Return one baked base to the tin lined with greased paper, add half filling, spread evenly, sit second baked base, which you cut in half and add the rest of the filling. Sit other half of base, place torte in the refrigerator for 1-2 hours. Remove the tin ring and paper. Spread same cream around the torte, dust with minced almonds and decorate top with cream and grapes.

This dessert will leave your guests speechless. Speechless, I say!

I lucked out in finding an awesome Caribbean caterer in the British Virgin Islands (BVI) for your private jets and yachts: Blue Iguana Catering!

How it works, per their site…

IN-FLIGHT CATERING FOR PRIVATE PLANES AND JETS

We offer a wide variety of breakfast, lunch, and dinner items to suit all tastes. Blue Iguana Catering is more than happy to pick up any last minute items you and your guests may need, such as ice, magazines, papers, fresh flowers, etc. If it is on Tortola, we will find it. All of your gourmet items will be bulk packed to help save precious space. We’ll even wash your dirty dishes! Every effort will be made to fulfill any special requests. Substitutions may need to be made. Food is delivered directly to the plane. However, a 24-hour minimum notice is required.

Below is a brief sampling of the menu Blue Iguana Catering offers for airline catering:

Eye Openers
Fresh muffins and pastries with butter and preserves
Cornflake-crusted French toast
Tropical fruit crêpes
Fresh fruit platter

Salads
Lobster, chicken, Caesar, or spinach salad
Thai calamari ceviche salad
Balsamic vegetable couscous salad
Goat cheese, tomato and basil Farfalle salad

Cold Platters
Grilled beef tenderloin
Seafood sampler
Marinated vegetables
Ahi tuna carpaccio

Gourmet Entrées
Jerk chicken with black bean and corn salsa
Grilled marinated chicken breast with artichokes and sun-dried tomatoes
Beef Stroganoff with wild mushrooms and sour cream
Chargrilled strip loin steak with green peppercorn sauce
Seafood kebabs with mango chutney
Baked Mahi-Mahi with West Indian Creole sauce
Anegada swordfish with capers and sun-dried tomatoes

It’s not just great food that we provide. We at Blue Iguana Catering offer the complete catering solution, allowing you to concentrate on what you do best - flying and sailing!

CATERING FOR YACHTS

We can either drop the sumptuous meals off to your yacht, allowing you to enjoy your fine dining experience in a more intimate atmosphere, or we can send a chef out on our boat Mise En Place to cater to your every whim while you relax with a cocktail on deck. Watch the sun set as we deal with the food.

Here is a sample of Blue Iguana’s sailing menu…

Sautéed baby conch with fresh local mango, rum and cilantro
Mixed baby greens with a Vermont maple balsamic reduction and basil oil dressing
Pan-seared grouper with macadamia nuts and braised bananas
Fresh berry Sabayon

Enjoy your sailing vacation while we worry about the dishes. Your private chef caters to you on your yacht.

Our menus will please even the most discriminating palate. From succulent seafood to our farm raised exotic game, everything is prepared with only the finest and freshest ingredients.

Blue Iguana Catering will make your in-flight and nautical dining experience one to remember!

Girls, you know I’m loyal to Annick Goutal and Trésor. I have clearly expressed
my intense, undying faithfulness to those two French fragrances.

However, I have a confession. I’ve been spending some intimate after-hours moments with a special someone named Lollia. I never thought I’d venture down this path, but hey…

I don’t know quite how to break the news to Annick and Trésor, but I’m hoping that perhaps they’re up for a ménage à trois. Hampton Court is responsible for this scintillating matchmaking, so you can point the finger at them, not at me!

According to their site…

Lollia is created by designer Margot Elena, an innovator of luxurious formulas and signature packaging for over a decade. Margot is well known for her first company, Archive, a well-established luxury bath brand.

Drawing upon the success of Archive, Margot envisioned a new lifestyle company with a broad range of beautiful designs, offering a complete world of diverse and delightful products. Inspired by soft, sophisticated textiles and the warmth of lovely homes, the Lollia look comes to life.

Lollia Shea Butter Soaps


Rich, shea butter-enriched vegetable based soaps contain soothing aloe and vitamin E. These creamy little gems are available in the scents Wish, Inspire and Believe.

Lollia “Inspire” Hand Creme


A botanically lush hand crème with rich ingredients. Macadamia nut and avocado oils are blended to comfort and soothe the skin. Beneficial hydrating extracts of aloe and shea butter lightly moisturize while delicate floral infusions of mimosa, violet leaves, and rosebuds leave the skin deliciously fresh! Formulated to absorb quickly.

Lollia “Believe” Eau de Parfum - Cabbage Rose & Citrus


Delicate infusions of rosewater, crisp apple and bergamot delight the senses in this harmonious blend of springtime notes. A beautifully fresh fragrance that will last
all day!

Lollia “Wish” Luminary Candle

A charming display in the bedroom, this petite luminary candle is comfortable with eclectic decor and is especially at home next to crisp, white sheets. The sensual blend of sugarcane, jasmine and vanilla bean is perfectly matched to its sweet, yet exotic covering. A house-blend soy wax combination creates a clean burning luminary with over 80 hours of burn time.

I’ve been seduced!

I think by now you realize the main intention of my blog is to appeal to and soothe my readers’ senses. I aim to please, folks!

I want to show some love for a fantastic music artist who isn’t yet a household name, but I believe should be, and will be soon… The lovely Tamar Davis!

Oh and for the record, her name is pronounced “Tay-mar.”

To enjoy the full Tamar experience, go here and click on Press Kit to treat your eyes and ears to a few of Tamar’s funky, fresh videos. This chica can REALLY sing! It’s also great to see an artist with her own individual fashion sense. Tamar is truly an original!

I can’t say it any better than Tamar’s own bio does, so without further adieu…

For the music industry, GRAMMY nominee Tamar Davis is like an ice cold drink on a steaming hot day: deeply refreshing. In a world of Internet-created and marketing team-fabricated “entertainers,” Tamar (pronounced “Tay-mar”) emerges as a real singer with genuine talent and authentic appeal. Her entry into the music scene signifies a marked departure from a culture of cookie-cutter pop stars and evokes a time when singers with unadulterated talent sang from the soul.

This gifted singer-songwriter-performer has pipes powerful enough to light up an arena–or better yet, fill three stadiums, according to the Atlanta Journal Constitution. Tamar’s beguiling voice, mesmerizing moves and enticing stage prowess give you something you can sho’ nuff feel. Keyboardist Morris Hayes puts it this way: “This girl can blow anyone off the stage vocally. There are no tricks or smoke and lights. She can turn it on and let it go.”

Tamar is indeed extraordinary. She’s one of the first unsigned R&B artists to be nominated for a GRAMMY. She was handpicked to record and tour with a musical legend. And even before releasing an album, the soulful songstress has established herself as a musical force that has made the world stop and take notice.

The songbird discovered her gift at age three. By nine, the Houston native was a lead vocalist in a group of six singing, dancing, rapping preteens called Girls Tyme. After losing on Star Search, the budding stars continued on separate paths. Tamar opted to pursue a solo career. (Three of her former Girl friends–Beyonce Knowles, Kelly Rowland and Latavia Robertson—would eventually form powerhouse Destiny’s Child.)

A few years later, Tamar’s demo caught the attention of music royalty: Prince. Tamar was invited to his Paisley Park studio and offered a production contract. Though she didn’t get to meet His Royal Badness and a deal wasn’t sealed, a seed was planted.

Tamar cultivated her talent at Houston’s Fame equivalent—The High School for the Performing and Visual Arts—and was among 20 honorees selected from a field of 8000 applicants for the Presidential Scholar for the Arts award. Intent on furthering her career and her education, Tamar headed to Los Angeles to study music at the University of Southern California. She graduated not only with classical training and a Bachelor of Music degree, but also with the ability to write and arrange music and sing in French, German, Swahili and Italian.

Tamar returned to the Star Search stage in 2004 for the “Battle of Champions.” Despite praise from judges like Naomi Judd—“ You have an amazing voice”–and show host Arsenio Hall—“It’s so unique. It has a Stephanie Mills/Whitney Houston vibe…”— she didn’t prevail in the competition. She also auditioned for the fourth season of American Idol; but didn’t make it in front of the three charismatic judges. A producer’s critique: Tamar was too polished. That polish served her well as she landed a gig as the lead vocalist of a grown-up girl group: a jazz/funk band called Angaza.

In early 2005, at the behest and invitation of famed choreographer Fatima Robinson, Tamar attended an awards show after party hosted by Prince. Seizing the opportunity, she reintroduced herself and a million dollar question followed. “Can you sing for me?” Prince asked. The answer was clear: Tamar blew him away and the seed began to grow.

Tamar became a vocalist in Prince’s band, performing at his renowned house parties, and even joining him on stage for a solo at the NAACP Image Awards. While contributing background vocals on Prince’s 3121 album, she also began recording her own. By the end of the year, the student and teacher were both signed to Universal Records. Now, Prince was ready to introduce his “favorite singer” to the world.

In 2006, the dynamic duo set off on a cross country, 10-city tour. At the electrifying, sold-out shows reminiscent of old soul revues, the leading lady’s performances were the talk of the town. Commanding the stage, Tamar won over legions of Prince fans and gave music critics something to talk about.

In Philadelphia, Paul Altobelli wrote that Tamar “had the body and moves of Tina Turner and Aretha Franklin’s voice” and the City Paper lauded her “powerful voice and saucy showmanship.” The Washington Post reported that Tamar “impressed with choreographed calisthenics and luscious vocals.” Chicago’s Unrated Magazine said with “her soulful voice, sultry demeanor and magnetic stage presence…Tamar has all the makings to be a star.” The Pioneer Press in Minnesota marveled at her “magnificent and powerful voice.”

A veritable knock-out with voluminous hair, desirable curves and feisty moves, Tamar was by Prince’s side on “Saturday Night Live,” “Good Morning America,” and both the 2006 BET and Brit Awards. And yes, that’s Tamar working it in his Fury video.

With the introduction made, new fans yearned for more. Yet, the world wouldn’t get to know Tamar as quickly as planned; Universal decided not to release her album. But you can’t keep good music down. One of the many songs Tamar and Prince wrote and recorded together, the forcefully inspirational Beautiful, Loved and Blessed, was recently nominated for a GRAMMY.

Remarkably, she is now one of the first unsigned R&B artists be nominated for music’s highest honor. Set to make her mark, Tamar is focused her forthcoming debut solo album, aptly titled World Premiere.

“Working on World Premiere was an adventure. I got a
chance to write with other writers on certain songs and really allowed the producer Kwame to get to know me. There were countless times when some sessions weren’t about recordings. We just sat and talked about what makes me happy to what makes me smile. Kwame would simply create around who I am and what makes me, Tamar. This is the first time the world will get a chance to hear Tamar. What better way than to title it WORLD PREMIERE….?”

Her creative partner is a man whom fans of ‘old school’ hip hop already know and love: rapper-turned-producer Kwame’. Their project showcases Tamar’s musical versatility and finesse at her arrangements of urban, R&B, and soul.

“I can’t write or sing anything without understanding the reason behind it,” says Tamar. “I want to tell a story through song in a way that the listener vicariously experiences what I’m feeling.”

Atmospheric love ballad So Long subtly plays up the soul and jazz nuances that color her “feel-this vocals”. Unhappy Ending reveals her penchant for arranging a ballad, while Ice Cold…

“Ice Cold is simply ice cold. It depicts the sassy side of a girl who says being lonely is hard but a girl always knows how to recover.”

A child of the hip hop generation, Tamar grew up under the influence of funky fresh beats and lyrical magic. But her distinctive sound is the result of a steady diet of artists as varied as Ella Fitzgerald, Sarah Vaughn, Sting, Aretha Franklin, Whitney Houston, Yolanda Adams, Barbara Streisand, Janet Jackson, Chaka Khan and AC/DC. Tamar’s funk, soul, gospel, jazz, pop and rock fusion classifies her as an innovative musician ready to take the music industry by force.

“Words can never describe the times of being in the studio or being on stage or headlining a Prince tour. He’s a genius. He’s a business man. He’s innovative and he’s skilled. I can humbly say I’ve had the honor to be blessed with learning how to be an overall entertainer. Stepping out on my own was hard in the beginning because I was getting so use to the training wheels as a clutch. But when you are called to an industry that speaks to the heart of man, you have to continue to search for the high call. You can’t always hear when you’re leaning on man’s faith or desires. Prince told me I can be a pioneer in this business now I’ve got to fly and be that and more. The setbacks, trials, and tears have made me understand that your current circumstance does not depict where you’re going. It’s through your faith and perseverance in God that takes you to where you need to be.”

As life goes, every student must one day leave the classroom, every child must leave home and every (song) bird must leave the nest and prepare to fly. As Tamar readies for flight, she knows a higher power will be the wind beneath her spread wings; this truth is captured in a line from Beautiful, Loved and Blessed, “Tamar, I will lead the way and you’ll go far.”

Armed with this faith, a lifetime of preparation and undeniable talent, Tamar Davis is ready to soar.

Yes, she most certainly is.

Let’s get our week off to a tasty headstart as we in the U.S. gear up for our exciting
Independence Day festivities this week.

Nothing says “4th of July” quite like the El Paso Chile Company. This company has everything to make your outdoor cookout anything but dull!

Take, for instance, their Beer BBQ sauce…


A hearty American Bar-B-Q sauce, tapped with dark beer, Texas mesquite smoke and molasses for a rich, smooth character. Pour it out, rub it on, eat it up!

I love beer BBQ sauce! Beer adds a whole new taste dimension when added to an already kicky BBQ sauce. You’ve gotta try it!

Cowboy Catsup

Rope your burgers and fries and slather on some of this jalapeño catsup. Onions, hot peppers, bell peppers and garlic add a kick to the tradition of catsup in a spicy, Southwestern style.

Now THIS is different - Mediterranean Salsa!


The stuff that myths are made of! Italian sun-dried tomatoes, Greek kalamata olives and capers, French Herbes de Provence, red roasted peppers and chipotle chiles are embraced in an impassioned mosaic of tempestuous flavors and colors.

Cuban Black Bean Dip


Waving palms and a cool island breeze. Visit a forbidden paradise of silky black beans, sweet red pepper and an undercurrent of rich authentic gold rum, resulting in a Cuban sensation that may taste mild, but is definitely hot, hot, hot!

Mexican Wedding Cookies


It’s got to be love at first bite with our simple, but delicious Mexican Wedding Cookies. Traditionally, these treats are given to guests attending the bride and groom’s happy day, but we think they are so good that it’s a shame to only serve them at special occasions. Just try one and you’ll agree, there’s nothing better than these yummy pecan cookies rolled in sweet powdered sugar. Definitely a match made in heaven.

Margarita Cookies!


Little bites of heaven…each delicious cookie is infused with the juice of tart key limes, crushed almonds and then baked to flaky perfection. A dusting of fine powdered sugar puts the finishing touch on these sweet babies.

Mmm… Dulce Pecan Sauce


A perfect sauce for topping Dulce Cake or premium ice cream. Rich, smooth and totally delicious. Made with pecans and laced with Madagascar vanilla!

I’m psychic. In my crystal ball, I see a vision of El Paso Chile Company being inundated with gazillions of express orders just in time for the holiday.

I had been wondering what the heck happened to Asian chef Ming Tsai, who used to be on the Food Network almost 24/7. I loved watching Ming’s East Meets West show, and I would look SO forward to watching it!

I used to hate Chinese food (hated it!). Ming was the one chef who got me to explore that cuisine and learn to enjoy it. Although Ming’s Asian style of cooking is more fusion and experimental, that was the closest I could get to eating Chinese anything.

Japanese sushi, teriyaki, tempura and udon I’ll certainly do. I will be the first to order coconut lemongrass soup, Pad Thai, and Thai spring rolls at a Thai restaurant. Vietnamese food is incredibly pretty, and I love phở. Mongolian and Malaysian specialties - bring it on!

But for some reason, I just couldn’t get with Chinese food. Maybe because here in the U.S., Chinese food tends to be so Americanized and greasy.

Or perhaps it was all the heavy pseudo-Chinese food I inhaled in my late-night, bar-hopping college days that did me in.

Anyway, this post isn’t even about Chinese food. It’s about a wonderful French pear tarte tatin by amazing pastry chef Gale Gand. Ming featured this recipe
on his web site.

What an excellent 4th of July dessert!

Gale Gand’s Pear Tarte Tatin

Serves 6 to 8

1 sheet puff pastry
1 recipe Jasmine Caramel Sauce, reduced by 50 percent
1 cinnamon stick
2 tablespoons vanilla brandy
2 tablespoons orange juice
4 to 5 ripe pears, peeled, halved and seed packet removed with a melon baller
Whipped cream or ice cream for serving

Preheat oven to 425ºF.

Thaw the sheet of puff pastry and cut a round disk out using a 9-inch cake pan as your guide but cut it 1-inch bigger all around. In the same 9-inch cake pan, warm the caramel over medium heat until it starts to bubble. Add the cinnamon stick and stir to combine. Stir in the brandy and orange juice to deglaze the pan and continue cooking until it becomes a smooth caramel. Remove the cake pan from the heat and then place the pear halves in the pan in a spoke pattern.

Return the pan to the stove and cook on low for 20 minutes to tenderize the pears somewhat. Top the pears with the round of puff pastry, draping it over the edge of the pan (don’t worry, it will shrink during baking). Bake 20 to 25 minutes at 425ºF, or until the pastry is golden brown. Let cool in the pan to set the caramel. The pectin the fruit has given off will help set the juices. Turn upside down onto a plate and remove the pan to serve. You may need to warm the bottom of the pan slightly over a hot burner to allow the tart to release from the pan. Serve warm or at room temperature, in slices, with a dollop of whipped cream or scoop of ice cream.

Serve with Ambazillac Cuvée Mademoiselle or a pot of dark roasted coffee.

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