GERMAN TOURTE OF APRICOTS.
CUT a dozen ripe apricots into quarters, and put them into a small
sugar-boiler or stewpan, with the kernels extracted from the stones,
four ounces of pounded sugar, and a spoonful of water; stir this over
the stove-fire until the fruit is dissolved into a jam, and then withdraw
the stewpan from the fire.
Roll out some trimmings of puff-paste, or else about half a pound
of short paste, to the diameter of about eight inches, place this on a
circular baking-sheet, and with the forefinger and thumb of the right
hand, twist the paste round the edges so as to cause it in imitation of
cording; then cut up a dozen ripe apricots into quarters, and place
these in close circular rows on the paste, shake some sifted sugar
(mixed with some rind of lemon) over the apricots, and then bake
the tourte (at moderate heat); when it is done, pour the marmalade
of apricots over the others, shake some sifted sugar mixed with a tea-
spoonful of cinnamon-powder over the surface, dish the tourte on a
napkin, and serve it either hot or cold.
This kind of tourte may be made of every kind of fruit, the process
in each case being similar to the above—consisting in baking one-half
of the fruit on the paste, while the remainder is added after the tourte
is baked, being first boiled down into a kind of jam for that purpose.
In all cases, some cinnamon-sugar must be strewn over the surface.