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Apricot Tart

Pastries - Sweet Open Pies

Case filled with stoned apricot halves (Mrs.B, etc)




Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

APRICOT TART.
1239. INGREDIENTS. - 12 or 14 apricots, sugar to taste, puff-paste or short crust.
Mode. - Break the apricots in half, take out the stones, and put them into a pie-dish, in the centre of which place a very small cup or jar, bottom uppermost; sweeten with good moist sugar, but add no water. Line the edge of the dish with paste, put on the cover, and ornament the pie in any of the usual modes. Bake from½ to ¾ hour, according to size; and if puff-paste is used, glaze it about 10 minutes before the pie is done, and put it into the oven again to set the glaze. Short crust merely requires a little sifted sugar sprinkled over it before being sent to table.
Time. -½ to ¾ hour. Average cost, in full season, 1s.
Sufficient for 4 or 5 persons.
Seasonable in August, September, and October; green ones rather earlier.
Note. - Green apricots make very good tarts, but they should be boiled with a little sugar and water before they are covered with the crust.




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