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Apricot Cherry Marzipan tart_-7

I once told a crowd that I was preparing a dessert for, that I don’t like sweet things. I didn’t realize it would get such a big laugh – so I guess I should have worked on the delivery of that line a little bit beforehand. But I had to explain that I like things on the tangy and tart side, which is what happens to fresh apricots when baked. While they are great fresh, when cooked, the flesh takes on the puckery characteristics of the skin, which is my favorite part of the fruit (hmm, maybe there’s a market for apricot skins?) – and makes them even more spectacular-tasting in pies and tarts.

Apricot Cherry Marzipan tart recipe

While apricots are in season right now here in France, I’m doing my best to use as many of them as possible; skin, flesh, and even the kernels. But I’m not the only one. I had a lovely apricot tart at Chambelland (gluten-free bakery) recently, a treat from the baker, who wanted to know what I thought of it. It was great – and honestly, better than many of the regular apricot tarts around town.

Apricot Cherry Marzipan tart recipe-3

When I was got up to leave, and he asked me my thoughts, I was reaching to think of other things to do to an apricot tart, since we Americans like to do whatever we can to dial things up, adding flavors and textures to a dish, whereas the French seem to like things more singular, and are happy to have a pristine, little apricot tart, just as is.

Apricot Cherry Marzipan tart recipe-2

I’m seated on the fence between both camps, although I do lean a little in the direction of my fellow Americans. So, because he asked, I suggested maybe a hint of cardamom or another spice. (But if he hadn’t asked, I would have thought it was just fine. Which is why it’s not always a good idea to ask people’s opinion – especially mine.)

Meanwhile, back home, I had a big bowl of rosy apricots waiting to be used for something, each with a magnificent reddish blush, because I’d hand-selected them, one-by-one, from the large mountain of fruits at the market the seller kept heaping more apricots upon. I’m nice, but not nice enough to leave all the good ones for someone else.

Apricot Cherry Marzipan tart recipe-6

And then I remembered this tart in my repertoire. It was inspired by a tart from my friend, and expert baker, Dede Wilson, who I met over a decade ago at a culinary conference. We bonded across a table overloaded with smoked fish when we both simultaneously remarked – aloud – about the lack of bagels and cream cheese to go with the smoky delicacies from the deep.

Apricot Cherry Marzipan tart recipe-5

To keep the peace with both my French-half (the one that knows when to stop), and my American one (the one that doesn’t), this tart keeps the flavors of the apricots first and foremost, although I couldn’t help adding some cherries to the tart. And the fragrant almond topping is a spot-on counterpoint to the tangy apricots; the stone fruit flavors come through just fine, but the rich, nutty flavor of the almond paste topping melts down and bakes into all the crevasses between the fruit, holding both elements together. Like I’m doing.

Apricot Cherry Marzipan tart recipe-9

Apricot and Cherry Tart with Marzipan Topping

(Inspired by Dede Wilson.) The term “marzipan” is used here because that’s a term often used for pastries and candies made with almond paste. (The definitions vary; there are some links below for further reference.) Almond paste is available at well-stocked supermarkets and at pastry supply shops. At supermarkets in America, Odense almond paste, sold in tubes, is a good choice, as is Solo. Try to find a brand with a high percentage of almonds. If your almond paste isn’t particularly fragrant, add a few drops of pure almond extract. If you only have marzipan, I am sure it'll work here. (In the UK, almond paste is usually labeled marzipan, according to Nigella Lawson.) Don’t be tempted to dial back on the sugar with the apricots. They become much more tart when baked, and the sugar makes them juice and encourages them to soften as well. If you wish to use raspberries or blackberries in place of the cherries, swap out 1 cup (115g) of berries for the cherries. If you want to make an apricot-only tart, omit the cherries and add 4 additional apricots.

For the marzipan topping

  • 1/2 cup (70g) flour
  • 1/2 cup (70g) firmly packed light brown sugar
  • 1/3 cup (3 ounces, 85g) almond paste
  • 1/4 cup (40g) sliced almonds,, blanched or unblanched
  • optional: 1 1-2 drops pure almond extract
  • 4 tablespoons (2 ounces, 55g) salted or unsalted butter, cubed and chilled

For the fruit

  • 12 ripe apricots
  • 15 cherries
  • 1 tablespoon cornstarch
  • 1/4 cup (50g) granulated sugar
  • One 9-inch (23cm) prefaced French tart shell
  • Make the topping by mixing the flour, brown sugar, almond paste, sliced almonds, almond extract (if using), and butter with your fingers, or a pastry blender, until the pieces of almond paste and butter are the size of kernels of corn. Preheat the oven to 375ºF (190ºC).
  • Pit and halve the apricots and slice them into 1/2-inch (1.5cm) slices. Stem and pit the cherries, and halve them. Toss the apricots and cherries in a bowl with the cornstarch and granulated sugar, and spread the fruit into the baked tart shell.
  • Strew the marzipan topping over the fruit and bake until the top is golden brown and the fruit is bubbling around the edges, 30 to 40 minutes. (I’ve not had this tart run over, but if you’re the cautious type, you can bake it on a foil-lined baking sheet, in case there are any spills.)
  • Remove from the oven and let cool a bit before serving.Serving: The tart can be served just as it is, warm or at room temperature. It can be accompanied by ice cream, such as vanilla ice cream, whipped cream, or sabayon.


Storage: The tart will keep for up to three days at room temperature however the crisp topping will soften considerably by the second day.

Apricot Cherry Marzipan tart recipe-8

Related Posts and Links

What is the difference between almond paste and marzipan (American Almond Products)

Marzipan vs. Almond Paste (

How to make almond paste from scratch (Food52)

French Pear and Almond Tart

Chez Panisse Almond Tart



    • Mardi (eat. live. travel. write.)

    David this is absolutely beautiful and a great way to use up those gorgeous apricots and cherries I (like you) simply can’t resist in the Paris markets right now! I have bookmarked this (along with your apricot crumble tart from My Paris Kitchen) to make as soon as the oven that is sitting on the floor of my rental apartment is installed. Being as it’s July in Paris, I am hoping very much that it’s a “when” not “if” kind of scenario ;)

    • Sabine Morrow

    Sure, the fruit and topping look tempting, but that perfect crust with the bit of light glowing through the fluted edges really caught my eye. Nicely done. And then some.

    • Deborah Dal Fovo

    Like minds think alike! Apricots + cardamom = perfect marriage.

    • Angel Reyes

    I’ve decided to cut down on the desserts for a while (since I’ve been eating dessert sometimes 2-3 times a day) and then I see this post. Some may think that reading this would be a torture, but I feel it’s quite the opposite. You described this so beautifully that I felt I was having a bite right there with you (plus I know that I’ll make this tart this week or the next because I’m eating less dessert, not eliminating them).

    • Laura Thompson

    Hi David!

    The tart looks amazing, but I am curious about something else that you mentioned. I have read that products baked with European flour have lower gluten toxicity than those baked here in America. I have come across a number of sites both corroborating and denying this claim, many heavily scientific and so far over my head that I have given up trying to figure the whole thing out. Even though I don’t suffer from Celiac disease, I certainly feel so much better when in indulging in French pastries when in France that I sort of took this little factoid as gospel. :) So, when I read your comment about the gluten-free bakery, I had to write and ask for more details. Are there a lot of gluten-free shops and grocery options in Paris? Is the incidence of Celiac disease as prevalent there as it is here or is gluten-free becoming a dietary preference? Thanks, David!

    • Christina

    Darn. Just used the last of my apricots. Oh well, I’ll just need to get MORE. ;)

    • Gerlinde

    This tart looks absolutely perfect . I am a big fan of marzipan, apricots and cherries. I will have to bake this tart soon before the season is over. I also like a good apricot cobbler. Too many choices…..

    • Sarahb13

    So one of my favorite things to eat in Paris is an Apricot Tart. Last year i jumped on the forming line at a Patisserie I was passing (‘cuz they seem to know someyhing if they are lining up!) and I chose the very classic version of their apricot tart. I saved it for after our lovely lunch and sat down by some Square by a pretty little church (not terribly far from Musée Rodin).
    It was one of the most delicious apricot tarts I have had. So on my last day in Paris I set out to find it again. Took me 2 hours, but I finally found it after weaving up and down all the side streets that looked similar- ya know a lot the the streets look similar!!
    When I started to tell the woman that I was returning for another “because..” She finished my sentence: “it was the most delicious you have ever had,” she said!!

    I really wish I had noted where the darn place was. I dont know what I was thinking.

    • Cynthia Scheer

    Did I miss something? What is the oven temperature for baking the tart?

    It’s 375F/190C. I had originally written the recipe to include the baking of the tart shell (which included the oven temperature), but decided better to link to the original instructions on the site. Thanks – dl

    • Celine Kimberly

    Salut David – this is my first time commenting on your blog (yes, the tart looks THAT good!). I made your apricot crumble tart recipe recently from The Paris Kitchen, and that was absolutely delicious. It even made it into a friend’s top 3 desserts ever tasted!

    Since SF is full of beautiful apricots and cherries right, I can’t wait to try this recipe out. Thanks for adding all the thoughtful “practical” notes for every recipe you publish, it’s very useful!

    • Ed Battle

    I lived in Italy as a child, which gave me a lifelong love for (good) marzipan–but I run out because I find so many uses. My fallback trick to dress up stone fruit in a hurry: amaretti cookies, a big bag of which keeps forever in your pantry. Bash them into big crumbs. Crumb your tart either before or after baking. Crumb fresh stone fruit with the amaretti. Make financiers or oat bran muffins with amaretti crumbs on top or mixed in. A treat with pears as well as stone fruit. Truly a safety product for the almond lover…

    • Erin | The Law Student’s Wife

    Love your idea of balance. (Mine is having two slices of this lovely tart, one for each hand!)

    • Steve Martin

    Now you are talking, Erin.

    The Law Student should offer no objection to your astute quip.

    • Yael

    Cherries and apricots and almonds are actually all from the same family (or, to get scientific, the same genus, Prunus – and as you can tell from the name, so are plums, and peaches too!) – personally, I believe that’s why they all go so well together. The differences bring out the similarities, or vice versa. :)

    • Lisa

    It’s pretty dang impressive how perfectly your tart dough baked up.

    • Lulu

    This tart looks appetizing.I have plenty of cherries but I am in short of apricots,cant find good apricots here.Can I substitute peaches instead? Thanks

      • David
      David Lebovitz

      Yes. Peaches don’t bake up as tart as apricots so you could dial back the sugar that you toss with them, probably by at least half (although since I haven’t tried it, I can’t give a precise quantity with absolute certainty.)

    • rockyrd

    You had me at “bakes into all the crevasses between the fruit”.

    • Leigha

    Such beautiful apricots. The reminder about their flavor becoming tart with baking was good. I loved finding apricot tarts in France. The fruit is not popularly used in bakeries
    in my area. Lovely individual tarts are not commonly either.

    • Patricia Shea

    What a beauty! Anything with marzipan and I’m there! What’s made of almond paste and swings from cake to cake….. Your apricots look stunning and how inspired to pair them with cherries! I too am impressed with your pastry which looks as thin as paper and so perfect….

    • Patricia

    So delicious! And that tart crust is perfection. BTW I had a lovely peach dessert at a local bistro that came with a marcona almond streusel. Just saying…a little extra salt topping might be yum.

    • ItalianGirlCooks

    What a beautiful tart (and 2 of my favorite seasonal fruits)…from the filling to the topping…and wow, that crust! I can only imagine how fantastic it must taste.

    • Kathleen

    What a mouth watering photo. No apricots here in Mexico — I’ll just have to make due with the luscious, juicy mangoes coming on — but thought I’d suggest to those into DIY how easy it is to make marzipan (almond paste). Glad you included a recipe, though I have not tried this one. It is so much cheaper to make it yourself, and just as good. And it freezes well.

    • CoffeeGrounded

    One of the reasons I love dried apricots so much is because they tend to sour a bit in the drying stage.

    I took one look at your tart and decided that it would be an illegal item here in North Texas. I realized the Food Porn Police have already notified the NSA that I’ve been visiting a questionable website.

    Okay, Honey-Bunches, I’ve never had success with a tart crust looking like a work of art. I’m going to wander back in time and scrutinize your earlier post. Mine always taste great, but they ain’t as pretty as your’s. (Probably because this Texas and we haven’t a clue about nothing other than barbeque. ;)

    • J.S. @ Sun Diego Eats

    Marzipan topping is the best kind of topping there is :)

    • Aria Alpert Adjani

    heaven. i LOVE marzipan. my local almond farmer sells homemade jars of it but they are on the firm and sandy side not creamy like the tube of marzipan you buy in the store. i’m gonna try it though and see how it goes. also – do you happen to recommended a good butter alternative to make the tart shell? i am currently sans butter/cow dairy due to nursing newborn getting colicy anytime i eat it. i know. ugh. sigh.

    • Cape Cod Gurl

    This looks beautiful and I cannot wait to try it. Wish I had some of those cherries I tried in Provence in May…or those special rosy apricots….

    David, I wondered if you knew what kind of flour the baker in Paris used for the gluten-free tart? I’ve been trying to perfect a gluten-free pastry crust from scratch.

    • Janice

    You sure know how to pick the best apricots–those are the most beautiful apricots I’ve ever seen. And your tart as well. Love that you added halved cherries to the sliced apricots. And the topping, oh my. Fabulous cherries we have here in Montana, apricots not so much. So this is a tart to eat with only my eyes and my imagination.

    • Dedre

    Yet again I wish I could reach into my computer and daintily slice me a piece of pie. Sadly the apricots imported into my Caribbean land are often unripened, hard and tasteless. Having said that I am going tomorrow to the green grocery and scouting through the lot. We are getting delicious cherries so Yaay Me!!! I hope I get lucky

    Thanks David

    • Stan Bradeen


    Thanks for another wonderful post. If the you had the tart at Cambelland, which you describe as a gluten-free bakery, would it be fair to say that the shell was gluten-free? If so, was as it excellent, and would they be willing to share the “recette?” I am always on the lookout for non-wheat based pastry and breads. As good and appreciated as the increased number of substitute products are, most still do not measure up. However, given the nature of tart pastry a “real” non-wheat base pastry, not a substitute should be quite nice. I have experimented, but have not quite nailed it.

    Thanks again.

    PS, for anyone who is truly intolerant, it is not a diet, it is survival. Mess-up even the slightest, and you feel like your intestines had been beaten with a baseball bat, and are then sick for a week plus as you heal. I do miss my wheat/yeasts breads, dark beers, etc. but the alternative is terminal. (Brewer’s Clarex here I come;-)

      • David
      David Lebovitz

      I don’t know if they give out recipes but you can try contacting them through their website. I know they use rice flour and buckwheat mainly in their tarts and baked goods.

    • Vicki B

    This looks divine! David, have you been able to try the Candycot apricots, yet? They are just as the name implies; like candy.

      • David
      David Lebovitz

      We don’t get those kinds of fruits in Paris, but I likely had them when I lived in California since I knew a lot of growers and tried a lot of their fruits.

    • wendyb964

    Oh my goodness! I was asked to bake this and used fresh peaches/blueberries. Only after resisting eating the whole tart myself, sigh, did I realize it was another winner from you. Next time I’ll definitely make two. Alas, I’ll have to wait for next spring for fresh apricots. Never has one of your recipes disappointed. Hmm, maybe I’ll toddle off and make the almond tart again despite the 105degree heat here in northern CA.

    • LifeandLarder


    That pastry shell looks so beautiful. So thin, you can see see light coming through it. Anything would taste good in it (as no doubt these apricots did!).

    After years of neglect, I am trying to develop my pastry skills, and have great difficulty making good tart bases. if I roll pastry out thin enough it always falls to pieces! how do pastry chefs do that drape thing, when they just rest the sheet over a tart ring and trim later? how do they get it into the corners without tearing? The heavy pastry seems to want to pull out over the ring, rather than fall into it more, as I would desire… Any pro tips?

    I have made the tart shell /pastry recipe from ‘Tartine’ with success, and am going to give your linked tart shell a go, but really want to master this rolling business!

    • johanna

    THAT is a lovely tart–perfect in every way! crust, fruit, topping, thinness, crunch, spice/flavors, smoothness, etc etc..
    ok i’ll stop-
    thanx for having the gumption to do this-

    • Paula

    Apricots, Cherries and Marzipan – could there be a more perfect trio? I don’t think so.

    • Tamar

    Hi David, maybe I missed this here – but what almond paste would you recommend buying in France?

    • Jill Shepherd

    Made this tonight. Wow! Gorgeous. Delicious. One of the best sweets I’ve ever made: the tartness of the apricots, the crunch of the topping… And the recipe for French Tart Crust was easy and turned out great. My only snafu was that my apricots were clearly about twice as large as yours. Only when I started to mound them in the crust did I fully appreciate the vastness of the difference. I think the volume should have been more like 3 cups and I was probably at 6. Mounded it up, topped it and it was still great, though it fell apart upon serving because of the fruit volume. Thanks for this wonderful recipe.

    • Carolyn Z


    Did you ever try this with frangipane? We used to make a killer tart with blueberries. So delicious straight from the oven!

    Carolyn Z

    • Dina

    In the oven AS WE SPEAK. Looks like a million dollars. I made the pastry as the one you suggested. Funny how it is made in the same way I make my tapioca starch Paleo pizza crust…. hot liquid oil (and liquids in general) over dry ingredients. :) I added some almond extract in the dough as well ;-) (I totally hear you about keeping your hands off tinkering with the recipes!)

    Not to be nit-picky but the pastry is at 410F, but then you don’t mention on how high to we bake the tart? Same temperature?!

    Thank you!!!! XOX

    It should bake at 375F/190C. I added that to step #1, but for some reason, it disappeared (?!) – but that’s the temperature. Enjoy! – dl

    • Gavrielle

    This looks divine, although I think I will try it without the cherries since even though we grow them here in NZ they rarely drop below $12 a kilo. A note for anyone who doesn’t like marzipan: I didn’t either until I made my own (for stollen). It’s incredibly easy – much fresher-tasting, and if you don’t like almond essence (I don’t) you can leave it out without harming the marzipan whatsoever.

    • Mike

    David, recently I’ve been experimenting with ways to eliminate thickeners from my fruit tarts. Yesterday I macerated the fruit (cherries, blackberries, and blueberries) with sugar and a bit of lemon for about an hour and then reduced the resulting liquid down to a thick syrup. I added this back to the fruit and baked as usual, with no thickener. It worked really well! What do you make of this technique? Too much extra work?

    • amber

    “I’m nice, but not nice enough to leave all the good ones for someone else.” LOL, this made me laugh.

    For some reason we don’t eat a lot of apricots in our household and all of a sudden I’m not sure why. This looks recipe looks quite delicious- particularly a great tart to go with afternoon tea. To be honest, I don’t think I’ve ever tried marzipan, but I am curious to try this recipe. I’ll try the almond paste from scratch link and start there!

    Additionally, your tart shell looks like perfection.

    • Katie

    Please talk about the dish I saw posted on your Facebook page from L’abeille du Shangri-La Hotel Paris made with tomatoes, olives, herbs on a mound of burrata custard. What exactly is bur rata custard and how do you make it and were some of the vegetables on the custard molded? thanks.

    • Greg

    This recipe didn’t work for me. The result was a sodden, but tasty, mess. A cobbler, not a tart.

    A few thoughts on this:
    1. Give some guidance on the size of the tart. The crust recipe seems to be for a 9″ tart. A larger tart pan would result in a thinner crust.

    2Giive some guidance on the size of the apricots. My California ones may have been too big and therefore released too much juice.

    3. More cornstarch?

    4. Less filling? E.g., only enough for one layer of fruit?

    • David
    David Lebovitz

    Katie: My guess is that it was burrata blended maybe with some milk or cream, and gelatin added to “jell” it. I don’t remember exactly how it was presented as it was one of many dishes served. But if you want to try to reproduce that custard, I would start with those ingredients above. You could also contact the restaurant via their website as they may be able to provide a recipe.

    Greg: I made the recipe twice last week and it worked both times. Originally I used another tart dough recipe (similar to the one that Dede used in hers) which I found absorbed a lot of juices, so I switched to the French tart dough. I used a 9-inch (23cm) pan, which is fairly standard – if you’re having trouble with soggy dough, it’s better to have a thicker crust.

    I sometimes gives weights for fruits, in addition to size (although when I saw “medium” or “large,” people inquire about those. And when I give weights, people want metrics and standard, and sometimes ask about variations in varieties, and want guidance on those. I actually thought about cutting back on the cornstarch, as mine wasn’t all that juicy when I made it. (Someone actually wrote me to say they thought it had too much!)

    Tamar: I’ve not found a great brand of almond paste in France. There are a couple of brands in the supermarkets and épiceries, which I find, don’t have a lot of almond flavor. So there’s no brand I recommend, but do mention to add some almond extract in case you want/need to dial up the flavor.

      • Tamar

      Thanks David, will try that!

    • Pauline

    I agree with Greg. I made this tart and the filling and topping were delicious. But filling was too moist for the crust. What other kind of crust would you recommend?


      • David
      David Lebovitz

      You could try the one that Dede used, which I linked to in the post (and before the recipe) and see if you like that one better.

    • Janice

    David, thanks, as always for a delicious recipe. When I saw this post I was was drooling on the bus (Not too many stares and no one moved their seat). So I HAD to make it this weekend. The crust recipe/technique is a game-changer, and like Jill I had a bit too much filling but in your spirit of “more” I just went with it. My apricots were even from NY state!

    • Greg

    David, thanks. The issue isn’t only the thickness of the pie crust.

    The quantity of apricots filled my 11-inch tart pan twice over. It would have filled a 9-inch pan three times over. The same goes for the quantity of the marzipan topping. (That’s why I asked if you really meant a 9-inch pan.)

    In other words, 12 apricots that are about 2-inches in diameter each were way too many for your recipe. It would be good to state some measure of the quantity of sliced fruit, e.g., two cups or enough for one layer in the pan.

    • GaiaGoodnessNaturalFoods

    I just love stone fruit season. I just finished eating an entire bag of black cherries and have been devouring plums lately. I would love to try this recipe even though I’m not much of a baker. Which brings me to a question about the marzipan. Would I be able to buy some already prepared and use it in this recipe? Is there a specific kind I should buy?

    • Kelly Pagnac

    Thank you for generously sharing this recipe. I made it for dessert tonight and I plan to make it again tomorrow. I used the French Tart Dough recipe and was amazed at the ease and deliciousness. (My crust cracked across the bottom when I pre baked it. It still worked beautifully, but I wonder if you have any tips for preventing this.)

    Thanks again!


    Made this “as is” with my very large Blenheim apricots from my Utah tree– supersized, like so much American food! It came out beautifully nonetheless, as the fruit cooked down. The crust was good– how about almond oil instead of canola–seemed to work just fine. I would also make this as a crisp, since the topping was absolutely fabulous on its own. Thanks David– tonight I’m trying a crostata with a mix of fresh apricots and jam made from a Patricia Wells recipe with vanilla beans and apricot kernels. Friends all eat that jam (made by me, from my apricots) right out of the jar, often on plain yogurt, which also was, by the way, delicious on this tart for breakfast.

    • Chris Juricich

    I made a crostata the other day with cherries and apricots that I culled out of the bottom of the fridge, though this was more of a galette and required a buffalo ricotta pastry cream on the ride. Turned out pretty good. Thanks for sharing your own!

    • sundevilpeg

    I need to make this ASAP – I have 1) perfect Michigan apricots on hand, in sufficient quantity, and 2) almond paste. It’s a pastry harmonic convergence!

    • Monique

    The pictures looked so good that I couldn’t resist making the tart tonight.
    A couple of comments: the cornstarch muddied the taste of the fruit somewhat and since neither the apricots nor the cherries I used were very juicy, the cornstarch wasn’t actually needed. So, I think you should adjust the cornstarch based on the juiciness of the fruit. Second, my apricots were big so only used nine instead of twelve and also cut down on the sugar both in the topping (the almond paste is already very sweet)and in the fruit. All in all, in spite of the excessive cornstarch the tart was a huge success.
    The crust was easy to make and bake and was delicious.

    • Aria Alpert Adjani

    I made this last night as a crisp with a bunch of substitutions and it turned out delicious! I used plums instead of apricots, tapioca starch instead of cornstarch, coconut palm sugar instead of regular, 1/4 cup barley flour and 1/4 almond flour instead of all purpose and 4 TB mild olive oil instead of butter. I also baked the crisp at 375 for about 15 minutes then turned the temp down to 350 for another 20 or so cause the crisp topping was browning fast. At any rate YUM. The addition of the marzipan brings it to a whole other amazing level – I think I’m gonna add a bit more next time. This has now become my new favorite crisp topping. Thank you.

    • Merrily Beck

    Hey David! LOVE your blog! for some reason I’m not getting it anymore and when I try to sign up again I’m advised that I’m already signed up… hmmmmmmm what to do, what to DO???

      • David
      David Lebovitz

      A few others have noted they have not been getting updates. I use Feedburner, a free service of Google, for deliveries. The problem is that if I switch, the other services are at least $750 per month. And while I want everyone who signs up to get the blog entries delivered, it’s a tough nut to swallow ; ) For now, the best thing I can recommend is that 1) Check your spam folder to make sure they’re not going in there, 2) Make sure that the domain name is in your safe list (using your email provider’s filter), and 3) Sign up with a different email address if you have one. Feedburner will not let you unsubscriber, then resubscribe. (Most likely to prevent spammers from using it.) So you can try that in the meantime – until I figure out a solution. Apologies ~

    • Christine Day

    David, this tart was a huge hit on the weekend. I should have made extra crumb top – we kept picking at it – couldn’t resist! And I made the recommended pastry as well. So easy and so tasty. This pastry is my new favourite. Thank you!

    • barb

    Thanks! This is awesome! Unfortunately, I missed cherry season, but it is good with just apricots! There are some “pâte d’amande” energy bars in the organic aisle of my Intermarché that seem pretty good. (They are just marzipan marketed as energy bars…)

    • matt

    I made this, and it was fantastic. Very buttery.

    I’m interested in alternatives for the crust. With this one I just feel guilty eating it.


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