Nectarine and blueberry tart from The Cook's Atelier: Recipes, Techniques, and Stories from Our French Cooking School (page 183) by Marjorie Taylor and Kendall Smith Franchini
- unbleached all-purpose flour
- almond flour
- Show all ingredients...
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EYB Comments
The book's "Crème d'amande" called for in this recipe requires refrigeration for 3 hours, and the book's "Apricot confiture" requires refrigeration for 6-8 hours and standing overnight. Can substitute peaches for nectarines, raspberries for blueberries, and apricots for Bergeron apricots.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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