Susan Jung's recipe for apricot and raspberry tarts with almond filling - South China Morning Post

South China Morning Post

Susan Jung's recipe for apricot and raspberry tarts with almond filling South China Morning Post 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 ...