- August 2017
- Serves 6-8
- Hands-on time 30 min, plus chilling
Got some fresh apricots? Read on…
“You can use different fruit for this one, depending on what’s in season – raspberries, plums or even figs. I love the versatility of Italian cooking. Nothing is too prescriptive because no day is like another – if it’s too rainy to go out and buy ingredients you can still make wonders in the kitchen.” – Eleonora Galasso.
- 18.7g (5.4g saturated)
- 52.6g (21.5g sugars)
If you can’t buy fresh apricots, see Eleonora’s introduction – or use tinned apricots.
The tart is best eaten within 24 hours. Store any leftovers well wrapped in an airtight tin or plastic container.
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