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Apricot & almond tart

Perfect for summer stone fruits

Apricot & almond tart

Apricot & almond tart

This lovely tart is from the November 1999 edition of Gourmet Traveller that I still have sitting on my bookshelf. It calls for blood plums, but I chose to use apricots as they were so prolific when I made this. It will definitely be worth doing with blood plums too – so juicy and decadent.

It’s quick to make, delicious to eat and great as both a light dessert or with coffee for afternoon tea.

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