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Apricot Tart Categories: Fruits, Tarts Yield: 4 servings
200 g Flour 100 g Butter 1/2 cup Salted Water 500 g Apricots 1 Egg 1 cup Milk 75 g Sugar	Prepare the dough by working the flour with the butter cut in pieces. Wet with the water. Form a ball. Let it stand 1/2 hour. Roll out the dough in a tart plate. Make few incisions with a fork and fill with the halved and stoned apricots. Cook in a hot oven for 10 minutes. Meanwhile, whisk the egg with the sugar and warm milk. Pour over the tart, and cook for 15 more minutes.
Artichokes with Anchovies Categories: Vegetables, Anchovies, Entrées, French Yield: 6 servings Top
10 small Artichokes 15 Anchovy fillet 10 Capers 1/2 bunch Dill 1/4 cup Mayonnaise 2 tablespoons Vinegar 5 tablespoons Olive oil	Remove the outer leaves of the artichokes and halve them. On a low heat add the oil and artichoke and cover with water. Cook till soft. Cool on a plate. Process the Anchovies with the mayonnaise. Add the vinegar capers and finely minced dill.

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