INGREDIENTS
12
Apricots, ripe
15
Cherries
1/3 cup
Almond paste
1/2 cup
Brown sugar, firmly packed light
1 tbsp
Cornstarch
1/2 cup
Flour
1/4 cup
Granulated sugar
1
9-inch (23cm) prefaced french tart shell
4 tbsp
Butter, salted or unsalted
1/4 cup
sliced almonds, (blanched or unblanched)