Apritcot tart ~after~

24 Oct

This is the “after” photo of the Apricot tart I baked! (“before” photo is here)

This tart was in the oven for almost an hour because of the juicy apricot. After so many hours of baking in the oven, the tart becomes really crispy and yes, that’s what we want!

The bottom crust has a hint of almond praline and the inside almond creme has hazelnuts flavor. Apricot is a sour fruits so it’s a good combination with the sweet almond creme.

It goes perfect with a cup of coffee or tea. Bon Appetit!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: