The French Pastry Chef
Small Tarts
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spaceApple TartThe Most Popular item in this Category
spaceApricot Tart
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spaceRaspberry Tart
spaceBlueberry Tart
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spaceChocolate Tart
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spaceCoffee Tart
spaceChestnut Tart
spaceCherry Cream Tart
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The French Pastry Chef Online Catalog
Available now on CD-rom. Helps you create French pastries in your home. 200 recipes. Each pastry has a color photo and step-by-step instructions.
Apricot Tart

A flaky pastry crust is topped with a layer pastry cream then apricots are spaced evenly across the tart shell. The pastry is baked to a golden brown color. Brushed all over with a hot apricot glaze helps keep it fresh and moist.



Category:
Small Tarts
Serving Size:
8 Individual
Difficulty Level:
Beginner
Photo Gallery:
No
Storage Factor:
+1 Day

 Apricot Tart - Small Tarts Category
| Apricot Tart |


Ingredients Required: Apricot Tart



  Ingredient Quantity
1. Puff Pastry Dough 1 Sheet - thawed
2. Pastry Creme 6 ounces
3. Apricot Halves (Canned 15.5 ounces) 2 cans - 12 ounces drained weight
4. Apricot Glaze 4 ounces



Preparation Instructions: Apricot Tart





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