We at, Cook the Book Fridays,
are cooking from My Paris Kitchen,
David Lebovitz's latest book.
for putting everything into order and making it happen!
my collection of David's books:
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!
I enjoyed a slice from the largest tart, just nice without being too sweet.
The smaller round tart packed up to be gifted.