We at, Cook the Book Fridays,
are cooking from My Paris Kitchen,
David Lebovitz's latest book.
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for putting everything into order and making it happen!
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my collection of David's books:
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Apricot Crumble Tart page 309 without the ice cream
used all except seven fruits (see the size compared with the money clip)
the seeds are huge, all washed and to be frozen.
I pre-baked the pastry shells for only 10 mins, took them out
and immediately filled up with the fruits and crumble,
baked them for 40 mins.
I sliced five fruits thinly to be used in the three small tartlets
confession: I used ground almonds for the crumble!
very crumbly!
I enjoyed a slice from the largest tart, just nice without being too sweet.
The smaller round tart packed up to be gifted.
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11 comments:
I used ground almonds for the crumble too! Love your minis!!
Every one of those tarts are gorgeous, love the little ones, so cute.
Love those mini tarts. A very good idea. They all look beautiful!
Ground almonds is actually a great idea. So is making mini tarts as gifts. Well done!
What a great idea, Emily! I enjoyed this tart so much. I think ground almonds is a great option for the crumble topping.
Looks delicious! And the minis are so cute!
Nice little mini tarts, glad you enjoyed them for breakfast! Turkish Honey Apricots sounds so yummy!
Very crumbly is right. I ate some leftover crumble as if it was popcorn. I liked the fact that it was not too sweet. After adding vanilla bean ice cream, it was just right, I thought. Like your little tarts. I have no idea what Quince sorbet would taste like. You usually are the first to post. I worried a bit when we didn't hear from you!
Fantastic! I love the little tarts! Great job!
I wanted to make mini tarts too, but was too lazy (and short of time!) to fill up four pans! We like this tart too, not too sweet and super delicious with ice cream!
Your little individual tarts are adorable, what a nice gift for the recipient. I too found this was not too sweet but I felt it was because it needed the ice cream with it.
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