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	<title>Just Add Maple Syrup &#187; Tarts and pies</title>
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	<description>Dinnering - 1 spoon of maple syrup at a time</description>
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		<title>In between Thanksgivings &#8211; put your Halloween pumpkin guts to good use</title>
		<link>http://justaddmaplesyrup.com/2009/10/30/in-between-thanksgivings-put-your-halloween-pumpkin-guts-to-good-use/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=in-between-thanksgivings-put-your-halloween-pumpkin-guts-to-good-use</link>
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		<pubDate>Fri, 30 Oct 2009 10:53:17 +0000</pubDate>
		<dc:creator>loudada</dc:creator>
				<category><![CDATA[Baking]]></category>
		<category><![CDATA[Canada]]></category>
		<category><![CDATA[Roasted]]></category>
		<category><![CDATA[sweet and savoury]]></category>
		<category><![CDATA[Tarts and pies]]></category>

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		<description><![CDATA[Tis the season&#8230;autumn meets winter, the appearance of parsnips to confound French people, it&#8217;s that period of in-between-the-Thanksgiving(s) plus the Halloween call for pumpkin head carving that will create a lot of pumpkin gut spilling. What to do with it? Pie! This is a weeks worth of breakfast right there so that alone will make [...]]]></description>
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		<title>Cherry season &#8211; time for some tooth chipping Clafoutis</title>
		<link>http://justaddmaplesyrup.com/2009/06/22/cherry-season-time-for-some-tooth-chipping-clafoutis/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=cherry-season-time-for-some-tooth-chipping-clafoutis</link>
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		<pubDate>Mon, 22 Jun 2009 13:15:41 +0000</pubDate>
		<dc:creator>loudada</dc:creator>
				<category><![CDATA[Baking]]></category>
		<category><![CDATA[Tarts and pies]]></category>

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		<description><![CDATA[What to do with a kilo of cherries? A spicy cherry compote is one thing you could do (and I did)  but that&#8217;s for another day. As it is picnicking and cherry season, a little love for a traditional French grandmother cake is in order. Clafoutis is an old-school cake which comes from the Limousin [...]]]></description>
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		<title>Caramelised pear and brie tart with pistachios and black sesame seeds</title>
		<link>http://justaddmaplesyrup.com/2008/08/04/caramelised-pear-and-brie-tart-with-pistachios-and-black-sesame-seeds/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=caramelised-pear-and-brie-tart-with-pistachios-and-black-sesame-seeds</link>
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		<pubDate>Mon, 04 Aug 2008 09:15:31 +0000</pubDate>
		<dc:creator>loudada</dc:creator>
				<category><![CDATA[Tarts and pies]]></category>

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		<description><![CDATA[Pears, cheese and nuts are a classic combination, something that for me is purely Tuscan. Just add honey. The cheese is usually a pecorino or a taleggio and the nuts walnuts. I admit that some rather ripe leftover Brie was what I had to hand, as were the pears and the pistachios which I really [...]]]></description>
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		<title>Chilled out chocolate tart with a bite</title>
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		<pubDate>Sat, 21 Jun 2008 06:19:49 +0000</pubDate>
		<dc:creator>loudada</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Tarts and pies]]></category>

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		<description><![CDATA[Grown-up chocolate tart with a serious lack of calories and you don't even care]]></description>
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