Shortcrust and Fruit Snacking Tart

This is one of the essential cake styles in the Polish compendium of crust-fruit-streusel bakes. As the name suggests, this cake has a base of kruche—or shortcrust—dough. It can be made with just about any fruit that’s in abundance during the season and finished off with a heavy hand of kruszonka. This recipe uses apricots for a bright orange, tangy bar cake, but I give options for two other seasonal fruit fillings: rhubarb and gooseberry. You can also use a double portion of the cherry or