When a Pie becomes a Tart

 

This pie is more like a danish, or tart.

Compare it to when a pizza goes square. 

I love having guests at my place, people driving in for the weekend even when the Bay Area is freakin' cold and damp. Recently the weather was calling for comfort breakfast-anytime-you-want food again, so I made an Apple Tart with Apricot syrup drizzle.

It was so good I made it again the next day and improvised more.  Better the 2nd time around!

Using a pre-made puff pastry made the day before or from the freezer, fresh peeled organic fruit slices, a vanilla, milk and egg custard to make pastry cream, apricots and lemon juice, this one is pretty artistic too!