Mrs Beetons Puddings and Desserts Revisited
Apricot Tart
12-14 Apricots
Very Good Puff Paste, Medium Puff Paste or Good Short Crust
Sugar, to taste
Cut the apricots in half, remove the stones.
Put into a pie dish, in the centre of which place a very small cup or jar, bottom uppermost.
Sweeten with moist sugar (soft brown sugar), but add no water.
Line the edge of the dish with pastry, cover and ornament the pie.
Bake for 30 to 45 minutes, according to size.
If puff pastry is used, glaze it about 10 minutes before the pie is done and then return to the oven to set the glaze.
Short crust merely requires a little caster sugar sprinkled over it before being served.
Time: 30 to 45 minutes.
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.
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 from 1/2 to 3/4 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 - 1/2 to 3/4 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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