Typically when there is a recipe I like, it gets filed into the “must-make” folder and I’d forget I put it there. Not with this one. After seeing the Cinnamon-Swirl Apple Slab Pie in the Martha Stewart November issue, I knew Sunday would be pie day in my PJs. I told my friends I was busy. Apology was given in the form of homemade pie.

If you’ve seen my slab pie assembly how-to video, I made it in a jelly roll pan as stated in the recipe. For round 2, I did it in a standard 9″ pie pan. I love slab pies but thought a round pie would be pretty given the swirl shapes were also circular.

I’ll admit, pairing chocolate and fruit is not my favorite thing but this tart brings back memories of my teen years, when my sister I made this for my dad’s birthday. We made it a little differently back then. We used a traditional sablee crust, the ganache was filled to the very top and the surface was covered entirely with raspberries. How incredibly decadent! It makes me laugh.

I was having an Italian-themed potluck at work and when thinking about dessert, cannoli were the first thing that came to mind. I wasn’t up for frying shells so I decided to tarts instead. They were perfect for transporting. I simply brought the baked shells and a piping bag full of filling and assembled on site. So easy.

I’m savoring the last moments of summer fruit season with this slab pie. Originally it was meant to be just peach but when my sister requested blueberry, combining the two made sense. The tartness from the yellow peaches goes really well with the sweet blueberries. Not to mention, the color combination is really beautiful.