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Apricot Tart

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Just kidding.  It’s actually peaches.  Mireille Guiliano says you can do It with plums and cherries.  Please remind me next year to try the cherry version.


I guess this is why French Women Don’t Get Fat:  one crust for a tart as opposed to two for a pie and only 1/4 cup plus two teaspoons of sugar.   There’s also a little almond meal and honey.  Let the fruit speak for itself.  So easy; so good.


This is an easy one; so I’ll tell you what to do.

Place pie crust in a 9-inch tart pan and poke holes in the bottom.  Bake at 400 for 10 minutes.  Mix 1/2 cup of almond meal and 1/4 cup of sugar and spread evenly over the crust.  Place your fruit of choice on top, drizzle with two teaspoons of honey, and bake for 40 minutes at 375.  Sprinkle with 3 tablespoons of almonds and 2 teaspoons of sugar.


MG recommends that you top it with a dollop of crème fraiche.  I would usually concur, but I had good old Cool Whip in the fridge.

Eat Well and Savor.


About Monica

A court reporter who likes to cook, and travel, and go to the spa, and read, and spoil her dog.

One response »

  1. This looks so delicious.


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