Apricot, Plum & Almond Tart

August 8, 2019

Taste and Tipple

Apricot, Plum and Almond Tart | Taste and Tipple
  1. Mom says:

    5 stars
    Happy Birthday honey! This looks absolutely delicious and gorgeous. The photos are amazing. I’m looking forward to hopefully having a taste of this tart.
    I am very proud of you in everything that you do. Keep on moving forward and making a happy, healthy, loving life.

  2. Ali Dunlop says:

    5 stars
    First of all, the photos are beautiful. Wow. Who wouldn’t want to eat this dessert. It looks magnificent. Happy Birthday Yvonne and congratulations on your promotion. Good for you. I am sure it was well deserved. I wish I lived around the corner and could help divest of your beautiful food.

    Have a great day today and to the rest of the year. Good luck with the “love life”.


  3. Devlyn says:

    Yvonne boldly combines these first fruits that fed our neolithic ancestors, that were elevated by Persian Kings but that all the while were waiting for one future seminal moment to achieve their final translation unto their highest form. That moment occurred when Yvonne put mortar to pestle and heat to the flame to compose this venerable tart.

    But now, to the tart itself. It is best described from the outward-in. The crust is a humble vessel, which respectfully kowtows to the flavour of the curd. On its own, the crust is sturdy, subtle, and commendably combines the butter and almond to tie-in the flavours of the tart so that it is realized to be a part of the larger repas. It easily breaks apart into modest bites with each satisfying strike of the fork.

    To the curd, now here I will linger. Yvonne perfectly pairs the alkaline presence of the apricot with the gentle acidity of the plumb. This all is distilled by the ethereal culmination of the almond which perfectly unites the intemperate flavours of the other fruits. Together, the curd does not bite with candid acidity nor pass through the night due to lack of sharpness but in fact, proudly presents itself with such boldness that the flavour activates the entire palate leaving nothing to be desired. The choice to leave severed fruits on the tart was a good one. It pays homage to the stoic history of the array and adds a certain rustication which provides depth in texture. Again, a beautiful choice.

    This tart will satisfy the palate of the most snooty epicurean and be amicable to the buds of the uncouth pedestrian. When planning my next picnic I know this tart will be on the menu.

  4. Sue says:

    5 stars
    The photos taken of this tart are beautiful.
    Happy Birthday Yvonne.

  5. 5 stars
    Your Apricot, Plum and Almond Tart is gorgeous, Yvonne! The apricot and plum would make a wonderful curd – I am so intrigued to try making it! I enjoyed your post – happy birthday! Thanks for sharing it with us.

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