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Apricot Tart with Marscapone Cream
Posted: 01 June 2012 03:03 PM   [ Ignore ]   [ # 16 ]
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Just to reiterate, Rose intends for the cream cheese crust to keep the cider vinegar, don’t omit it when substituting heavy cream for the water.  It’s just that it isn’t a straight substitution, you need more heavy cream than water.  So to calculate the correct amount of heavy cream (for instance, if you’re making one of the quantities in the book that are not posted over on the recipe section), add up the water and vinegar to get the right amount.  But the substitution is for the water only, not for the water and the vinegar.

I hope that makes sense!

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