Apricot and Almond Tart

Apricot and Almond Tart

Use fresh apricots, plums or cherries when in season but tinned are a great alternative in this delicious tart. The filling has a creamy cheesecake texture on a crisp biscuit base. 

Photography by Manja Wachsmuth
From issue #70
Dec. 30, 2016
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