Here you have a relatively quick and simple upscale gourmet dessert. The flavors are richly subtle and a small slice is plenty enough to satisfy. Use fresh or re-hydrated apricots. While any number of fruits would be lovely in this recipe, it is the apricot-almond connection that is magical.
Apricots and almonds were created to go together. Have you ever bitten into a kernel from the inside of an apricot pit? It’s a bitter almond! Yes, they were born to be together.
This recipe is cobbled together from an assortment of other dessert recipes. While I like to give credit where credit is due, none of those cooks would recognize their own work.
One outstanding perk with this tart is that the crust is not rolled out. Why does rolling crust seem like so much work? Maybe, because it is! With this dessert you get to enjoy the richness of a crust without the work. Five stars!
Because you can use re-hydrated dried fruit, this tart can be enjoyed any time of the year, even in the darkest of winter days.
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