In this crisp, the apricots hold their shape. The strawberries, in contrast, become saucelike. A 9 1/2-inch shallow round baking dish or pie plate gives this crisp the ideal ratio of fruit filling to crumble topping.
The butter for the frangipane should be about the same firmness as the almond paste so the two combine smoothly; otherwise, you will wind up with lumps of almond paste in your frangipane. This tart is best eaten the day it's made.