Apricot almond tart from Tartelette by Hélène Dujardin

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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

  • Eat Your Books

    If not baking gluten-free, can substitute all-purpose flour for the gluten-free flour mix.

  • Jane on May 13, 2013

    This was very delicious. i used the Flour/Joanne Chang recipe for pate sucree which took much longer than 15 mins to pre-bake - more like 30 mins. My almond cream was not pourable, much more solid, so I spread it on the cooked pastry base then placed the cut apricots into the cream. The filling puffed up well around the apricots and it looked very pretty - I made it in a rectangular tart tin like the photo. Loved the combination of the shortbread crust, rich almond cream and sharp fruitiness of the apricots.

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