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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Fantastic and relatively quick recipe. I cut down on the sugar and the natural flavours of the two fruits were sufficient.
This crust is my new favorite!! It’s easy, forgiving and very crisp- you won’t be disappointed!!
Wow, so yummy!
Wow, so easy to make and was really delicious. With the sugar in the crust, be careful towards the end of baking because the edges can go from a perfect golden to overdone in the matter of a minute. I pulled mine out probably a minute later than I should have. Still delicious, but one corner was a bit too dark. I love how simple this is to make and how elegant it looks. With no other filling to make (like a frangipane), just layering the fruit and then the bit of apricot glaze, this took no time to put together and was a big hit. I also liked that even the next day, the pastry held up well and wasn't soggy at all. I can see this being made again and again in my house and will try different fruits along with the apples once figs aren't in season.
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