Frenchdessert
Apricot and Peach Tart
From Wholesome cookery, 1887
Can be served hot or cold, with or without whipped cream.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 79. The excerpt below is the record exactly as published.
Apricot and Peach Tart. Line a tart-tin Avith short paste; in this place a few tinned American peaches and apricots; in each peach or apricot place a few tinned cherries. Sprinkle with a little sugar, and bake until cooked. Can he served hot or cold, with a little whipped cream on the top, or without cream. 533a. — Apricot or Peach Pie. Line a pie-dish with paste, fill it with tinned apricots
Cook this with the app: pantry check, scaling, and the assistant.