Servings: 8 to 10
This crisp-edged tart celebrates fall’s most beautiful fruits. It’s excerpted from The Joys of Baking.
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Cheated with ready-made puff-pastry that needed to be used up, and didn't bother with the apricot glaze (no jam!) , and it was absolutely delicious. I don't hold out much hope on there being leftovers.
Fantastic and relatively quick recipe. I cut down on the sugar and the natural flavours of the two fruits were sufficient.
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