Servings: 8 to 10
This crisp-edged tart celebrates fall’s most beautiful fruits. It’s excerpted from The Joys of Baking.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?