SPQR, Mulberry Street, New York City

 

We were spoiled for choice in Little Italy and it took us some time to decide on SPQR. The waiters were extremely professional and polite, and it was fun sitting out watching deliveries and all the people walking by. The calamari was delicious, but unfortunately the mussels were very disappointing. Where were they?

Four of us shared an appetizer of calamari which was served with a warm, spiky, marinara sauce. It was great value for $9.95!

A light tiramisu was a perfect way to end lunch.

S.P.Q.R. Restaurant

133 Mulberry St, New York, NY 10013 (212) 925-3120

Yankee Clipper, Beacon, New York

The Yankee Clipper Diner in Beacon is one of those beautiful shiny diners that just sparkles. The atmosphere was quite sedate, civilized and unrushed—which is a rarity in a diner. This one's a real treasure! It was a perfect place to stop for breakfast before getting the train into Grand Central Station for a weekend in New York City. I found out recently that the Yankee Clipper Diner was the scene for "Nobody's Fool" (1994) which starred Paul Newman. I'd better put that on my list to rent from Netflix!
397 Main Street Beacon, NY 12508 (845) 440-0021.

Peach Frangipane Tart

This is a spectacular dessert, and incredibly easy to make. The fresh peaches and marzipan fuse to create a mouthwatering mixture of flavors.

Ingredients

1 sheet of frozen puff pastry, thawed (8 1/2 oz. approx.)

8 oz. white marzipan—I use Solo “Pure Almond Paste”

3 to 4 ripe, juicy peaches, sliced thinly

3 T apricot conserve

2 T lemon juice

Method

Preheat the oven to 425°F. Lightly grease a large baking sheet. Roll out the pastry on a lightly floured surface to a rectangle, measuring about 14 inches by 8 1/2 inches and about 1/4 inch thick. Transfer to the baking sheet, then score a line around the edges of the pastry, about 1/2 inch from the sides, with the tip of a sharp knife.

Roll out the marzipan or almond paste to a rectangle, about 13 inches by 7 1/2 inches. Place it on top of the puff pastry base, leaving 1/2 inch all round, so that the puff pastry can rise up on the edges to create a casing around the fruit tart.

Arrange the peach slices over the marzipan. Bake for about 25 minutes or until the pastry has risen to form a case and is a deep golden color. Leave to stand for 10 minutes.

Meanwhile gently heat the apricot conserve and lemon juice in a saucepan, and brush or drizzle over the filling and pastry crust. Serve warm or cold with ice cream or whipped cream.

This recipe is definitely a keeper! I adore marzipan—and I’d forgotten how much I love it. I might try using sliced pears and ginger conserve next time—I think that combination would make a super tart.