Heart to Hearth Cookery

Marrow Tourte Fini

This is LaVarenne’s Marrow Tourte finished.  The banded pastry browned nicely in the bake kettle with the richness of melted marrow, sugar, egg yolks and almonds inside.  The only step left is to sugar the tourte before serving.

My next hearth cooking class is October 20, 2012, visit my website for more details:   www.hearttohearthcookery.com