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  • McKenzi Maxwell

    Apricots with an unusual pastry crust recipe

  • Heather Eddy

    Roy Shvartzapel, pastry chef at Cyrus in Healdsburg, California, layers roasted fresh apricots atop basil custard to make a gorgeous tart. The tender crust is extraordinary: Combining hard-boiled egg yolk and potato starch, it's based on a classic dough that he learned from Paris pastry genius Pierre Hermé. The ideal wine match: Tokaji.

  • Andrea Bentz-Frost

    Apricot and basil shortbread tart

  • Dagmar Arndt

    Apricot-and-Basil Shortbread Tart Recipe on Food & Wine

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