Late summer tart with plums and apricots: Stage 3
Place a 26 cm (10-inch) diameter tart circle on a sheet of baking paper on a baking sheet.
Spread with 300 g Sweetcrust pastry (pâte sablée), then fill the circle.
Preheat oven to 180°C (360°F).
Spread with 300 g Sweetcrust pastry (pâte sablée), then fill the circle.
Preheat oven to 180°C (360°F).