Vanilla Apricot Tart

Page 146

Cuisine: North American | Course Type: Pies and Tarts

(1 review)

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Wonderful tart! The pastry cream is perfect- custard like and not too sweet, the crust is delicate, flakey and delicious, and the beautiful tart measures up well beyond the sum of its delectable parts! I feel I got three go-to recipes from this one - I will use both the pastry and cream from now on. And this tart will certainly go into my summer dessert repertoire.

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