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Susan Jung’s recipe for apricot and raspberry tarts with almond filling

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These small tarts use two comple­mentary fruits, although they take different forms: fresh apricots are used because they are in season now while the raspberries are made into jam. When I can't get fresh apricots, I reverse the flavours, using apricot jam in the filling and fresh raspberries on top. Apricot and raspberry tarts with almond filling The apricots we get in Hong Kong tend to be mealy and not very flavourful. But heating them – even if it’s just briefly, as with...

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