Jun 6, 2016
Almond-Apricot Tart for the New York Times
This almond-apricot tart is totally divine. The apricots are simmered in whisky which makes a great compliment to the ground almonds and mascarpone. The sliced almonds on top add the perfect crunch.
Click here for Florence Fabricant's recipe, Almond-Apricot Tart