Priscilla Martel is back to help me share this almost no-recipe recipe
BEAUTIFUL!! thank you!
Oh the things I wish I knew about French food before I went to Paris years ago!😊
I brush the baked tart with some warmed jelly to gives a nice bright finish. I use some apple jelly or some nutmeg jelly I bought in Grenada but some sivved apricot jam would work.
A favorite go-to for me using all kinds of fruit—dazzle with an apricot glaze when it comes out of the oven for pastry shop perfection !
“Play around and you’ll find your sweetheart” is one of the happiest sentences I’ve ever read in a recipe! ☺️ 🍎🍏
Inspiring! I might actually be able to make this :)
Great! I make it rectangular!