Recipe by Anne DuVigneaud

Pairing with Navarro 2004 White Riesling, Late Harvest

This simple yet satisfying dessert from the Quercy region of France is a perfect Fall dessert. For a more Americanized version substitute pecans for walnut and add some maple syrup to flavor the whip cream.

• 3 eggs separated
• 1 cup sugar, divided in half
• 1 cup walnuts
• 1 Tbsp flour
• 1/2 Tsp vanilla
• 1 pinch of baking soda

Beat the egg yolks until pale yellow and fluffy. Slowly (very slowly) add half of the sugar, beating all the while. Continue beating until they form a ribbon. Chop the walnuts in a blender or processor until almost a powder. Add flour, vanilla and soda. Fold into the egg yolk mixture. Beat the egg whites until soft peaks form sprinkle with the remaining 1/2 cup of sugar and continue beating until stiff peaks form. Fold with nut mixture. Bake in a tart pan at 350 degrees for 50-55 minutes. When cool, dust with powdered sugar or serve with whipped cream dusted with cocoa.