I made this one in the South of France when visiting my mother in law. We do not get those lovely fruits here so I took the recipe with me in case I got a chance to make it. I have never before baked in this much heat before, our summer is arround 50°F now the heat was close to 90°F. No at easy as one would think the butter would not stay cold very long. It is always harder to work in other people’s kitchen but I did find a scale and other items I needed.
The recipe calls for stale Brioch but I used a stale quatre-quarts bought at Carrefour. I was not sure how to arrange the apricots they did not stand upright, but I think I did ok.
We had this one with whipped cream and it looked very delicious and perfect for summer. I got great reviews on the crust. In France you just buy the crust specially for the quische which is no where as good as making it yourself. If I was to do it again I would use the almond cream on page 432. I found this to be a bit dry and not as sweet as I would have liked it. I would have to go to France again for the apricots and raspberries so not a bad deal.