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Apricot-Blackberry Puff Pastry Tart

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Fresh fruit belies the fact that this tart's buttery puff-pastry crust is store-bought, making it a treat to prepare and eat.

Source: Martha Stewart Living, June 2010
Total Time Prep Servings Yield

Ingredients

Directions

Cook's Notes

Tart can be refrigerated for up to 2 hours before serving.

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  • elenabasegio
    12 JUL, 2010
    In response to FrancesCT: You can use the same amount of cherries as blackberries. Plumbs, apples, and blueberries also work. When it comes to egg-wash, it's best to use the whole egg. The yolk is what gives it that beautiful golden color. Also try adding a pinch of sugar and a pinch of salt to your egg-wash, it enhances the reaction.
    Reply
  • FrancesCT
    12 MAY, 2010
    I watched the Today show this morning and saw this recipe being made with cherries. Do you measure the same amount of cherries as blackberries, or how much would you use of the cherries? Also, usually when I brush an egg wash on bread I only use the egg whites, but it looked like the egg wash used for this probably used the whole egg beaten. What determines when you use the whole egg or just part of it for the egg wash?
    Reply

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