Waste not, want not, no? And thus man goes out from the desert to bake tarts filled with whatever man can find. In this case, the “man” was me. Inspired by memories of our interview with Jacques Pepin, where he reccounted his mother’s frugal but wonderful use of discounted vegetables. Yes, they had blemishes, but they were no less delicious. It’s a lesson you learn as a chef or cook; use everything and make it special. And so with some clearly riped fruits (let’s call it a party of blushing brides), along with scrap of dough, I whipped up an almond frangipani tart. And how was it? Delectable.