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Gallery Apricot Cherry Bake Recipe Summary Servings: 10
Ingredients Ingredient Checklist Unsalted butter, at room temperature, for baking dish 3 pounds small ripe apricots (20 to 24), sliced into sixths 1/2 pound cherries, pitted (about 1 1/4 cups) 1/3 cup all-purpose flour, plus more for work surface 1 cup plus 4 teaspoons sugar 1/2 recipe Pate Brisee for Apricot Cherry Bake
Gallery Apricot Cherry Bake
Recipe Summary Servings: 10
Gallery
Apricot Cherry Bake
Apricot Cherry Bake
Apricot Cherry Bake
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
Ingredients
Ingredients
- Unsalted butter, at room temperature, for baking dish 3 pounds small ripe apricots (20 to 24), sliced into sixths 1/2 pound cherries, pitted (about 1 1/4 cups) 1/3 cup all-purpose flour, plus more for work surface 1 cup plus 4 teaspoons sugar 1/2 recipe Pate Brisee for Apricot Cherry Bake
Directions
Preheat oven to 400 degrees. Butter a 2-quart baking dish; set aside. In a large bowl, toss the fruit with the flour and 1 cup sugar. Place in prepared baking dish.
On a lightly floured work surface, roll out pate brisee into a 12-inch round. Cut into four 3-inch strips; then cut strips crosswise into 3- or 4-inch pieces. Place over fruit mixture in a patchlike pattern. Refrigerate dough about 30 minutes.
Lightly brush the dough with water, and sprinkle with remaining 4 teaspoons sugar. Transfer to oven; bake until crust is golden brown and the juices are bubbling, 50 to 60 minutes. Transfer to a wire rack, and let cool before serving.
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All Reviews for Apricot Cherry Bake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Apricot Cherry Bake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
