The apricot two-step

Here’s your dilemma: It’s summer, and you’ve just been given a whole bunch of fresh fruit. Let’s say apricots, for example. Alternately, you’ve been to a local market and bought a basket of them, on a bit of a whim. And now you’re stumped: What to do?

The answer is what the Chef de Cuisine in the Radio Free Daglan Kitchens calls the apricot two-step. Just pay close attention.

Step 1. Cut the apricots into pieces, and make an open-faced tart, like this:


This seems like a good place for some apricots to go.

Clearly, that’s too much to eat all at once, at least by one person. So this is when you turn to the next step in the process.

Step 2. Cut a piece of the apricot tart and decorate it with whipped cream, like this:


Dessert is served.
This entry was posted in French food, Life in southwest France and tagged , , , , . Bookmark the permalink.

2 Responses to The apricot two-step

  1. Sam and Jill says:

    Impressive desert….questionable recipe name.

  2. loren24250 says:

    Have to disagree. Now the Sahara — THAT’S an impressive desert!

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