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Buy Local Food : As an ‘everything in moderation’ kind of guy, I’d find a strict local food diet fascinating but obsessive and intimidating, says Peter Marks, program coordinator for the Appalachian Sustainable Agriculture Project in Asheville, N.C. He suggests a more gradual approach: Every week or month, replace one food in your diet that’s provided by a big, faraway company with a locally grown food.

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Prune and Almond Tart

	Category	Fruit Recipes
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Ingredients And Procedures

5 dl Brewed hot strong black tea

- such as Earl Grey (*) 1 lb Prunes; pitted

35 g Whole almonds; unblanched

1 Egg; lightly beaten

5 tb Granulated sugar

2 tb Plum eau-de-vie; or brandy

1 7/8 dl Heavy cream

1 Flaky sweet pastry shell

- partially baked and cooled 1 tb Confectioners' sugar

Units conversion: 5 dl hot tea = 2 cups; 35 g almonds = 1/4 cup; 1 7/8 dl cream = 3/4 cup) (*) Be sure to make a good, strong tea (about 1 tablespoon of loose Earl Grey to 5 dl of water). At least 1 hour before preparing the tart, pour the hot tea over the prunes. Set aside to marinate. Preheat the oven to 190 oC (375 oF). Grind the almonds to a fine powder. Add the egg, sugar, eau-de-vie and cream. Process until very smooth. Thoroughly drain the prunes, discarding the soaking liquid. Carefully arrange the prunes in the cooled tart shell (2 layers). Pour the almond filling over the prunes. Place the tart in the center of the oven, and bake until the filling is set and the tart shell is nicely browned, about 45 minutes. Remove from the oven and sprinkle on the confectioners' sugar. Cool on a rack. Serve at room temperature. From: Patricia Wells, Bistro cooking, Arrow, 1992, ISBN 0-09-992340-8

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<h1>Prune and Almond Tart</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>5 dl Brewed hot strong black tea <P>- such as Earl Grey (*) 1 lb Prunes; pitted <P>35 g Whole almonds; unblanched <P>1 Egg; lightly beaten <P>5 tb Granulated sugar <P>2 tb Plum eau-de-vie; or brandy <P>1 7/8 dl Heavy cream <P>1 Flaky sweet pastry shell <P>- partially baked and cooled 1 tb Confectioners' sugar <P>Units conversion: 5 dl hot tea = 2 cups; 35 g almonds = 1/4 cup; 1 7/8 dl cream = 3/4 cup) (*) Be sure to make a good, strong tea (about 1 tablespoon of loose Earl Grey to 5 dl of water). At least 1 hour before preparing the tart, pour the hot tea over the prunes. Set aside to marinate. Preheat the oven to 190 oC (375 oF). Grind the almonds to a fine powder. Add the egg, sugar, eau-de-vie and cream. Process until very smooth. Thoroughly drain the prunes, discarding the soaking liquid. Carefully arrange the prunes in the cooled tart shell (2 layers). Pour the almond filling over the prunes. Place the tart in the center of the oven, and bake until the filling is set and the tart shell is nicely browned, about 45 minutes. Remove from the oven and sprinkle on the confectioners' sugar. Cool on a rack. Serve at room temperature. From: Patricia Wells, Bistro cooking, Arrow, 1992, ISBN 0-09-992340-8 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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