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!


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