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Perhaps the odd name of this dessert is what has kept it off the radar of most home cooks, but it’s perfect for bakers who lack confidence, because you break up the crust halfway through baking! This version combines apricots and sweet cherries and nestles them under an almond crust for a marzipanlike flavor, with an anything-but-dowdy outcome.
Game plan: The dough can be made up to a day in advance and refrigerated until ready to use. Let it rest at room temperature while preparing the fruit, then roll it out.
This recipe was featured as part of our Summer Fruit Desserts recipe slideshow.
For the filling:
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