Apricot Tart

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
4.0 – 5.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
for green apricots
Instructions (7)
  1. 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
  2. sweeten with good moist sugar, but add no water
  3. Line the edge of the dish with paste, put on the cover, and ornament the pie in any of the usual modes
  4. Bake from 1/2 to 3/4 hour, according to size
  5. 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
  6. Short crust merely requires a little sifted sugar sprinkled over it before being sent to table
Note for green apricots
  1. Green apricots make very good tarts, but they should be boiled with a little sugar and water before they are covered with the crust
Original Text
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. APRICOTS.—The apricot is indigenous to the plains of Armenia, but is now cultivated in almost every climate, temperate or tropical. There are several varieties. The skin of this fruit has a perfumed flavour, highly esteemed. A good apricot, when perfectly ripe, is an excellent fruit. It has been somewhat condemned for its laxative qualities, but this has possibly arisen from the fruit having been eaten unripe, or in too great excess. Delicate persons should not eat the apricot uncooked, without a liberal allowance of powdered sugar. The apricot makes excellent jam and marmalade, and there are several foreign preparations of it which are considered great luxuries.
Notes
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