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Apricot and almond croûtes recipe
This is really a cheat’s bostock, the French creation where brioche is topped with jam and frangipane (and sometimes fruit) and baked. It is definitely more than just fruit on toast, but it’s as simple as that.Prep time: 15 minutes | Cooking time: 25 minutesSix* Diana’s conversion may differ slightly from the standardRecipe from From the Oven to the Table: Simple dishes that look after themselves, by Diana Henry (Mitchell Beazley, £25).
