Cherry and apricot dumpling from Tartine: Sweet and Savory Pastries, Tarts, Pies, Cakes, Croissants, Cookies and Confections (page 121) by Elisabeth Prueitt and Chad Robertson

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.

Notes about this recipe

  • anya_sf on June 01, 2017

    I made 1/2 recipe in an 8x8x2" glass dish. My fruit quantities were approximate (used what I had) but overall it was approximately half the recipe amount. This recipe uses a TON of fruit relative to the topping amount. The topping did not fully cover the fruit, but it baked up nicely. This is essentially a cobbler, not what I think of as a dumpling. The flavor of the topping is very pleasant; if you like lots of topping, double it. The sweetness level was perfect with some vanilla ice cream. Overall, a very nice, very fruity dessert that isn't too decadent. Quite possibly the healthiest recipe in the Tartine cookbook :)

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