Feeling like a tart today!
Fresh rustic Apricot tart. I love making tarts..so fast fresh and easy. Just have your pastry ready, roll it out, fill with fresh sweet fruit (sliced apricots and a few raspberries for color in this one) one little squeeze of lemon, sprinkled with very little sugar just before going onto the pastry. Sprinkle with decorator crystal sugar, bake 425F convection on parchment lined pan for about 25 min. or until fruit has nicely browned tipps and the crust is lightly tanned. No glaze required for this one.