Apricot Tart

Ingredients

• 1 tin of apricots
• 2 tablespoonfuls juice of apricots
• 2 tablespoon fu Is sugar
• ^ lemon juice
• grated rind
• 6 ozs. flour
• 3 ozs. butter
• I tablespoonful sugar
• A’olk of egg
• A little water

Method

1. 1

   Mix flour and sugar, rub in butter, add yolk of egg, make into a stiff paste, roll out and line greased tin, put apricots over and bake for 1 hour.

2. 2

   Beat up whites of 2 eggs with a tablespoonful of sugar, put over apricots and brown for a minute in oven.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 30. The excerpt below is the record exactly as published.

APRICOT TART. 1 tin of apricots. 2 tablespoonfuls juice of apricots. Put sugar, and juice, and boil, then add apricots, stew- cool. 2 tablespoon fu Is sugar. ^ lemon juice and grated rind. emon juice into a pan, let it till tender (lo minutes), then Paste — 6 ozs. flour. 3 ozs. butter. I tablespoonful sugar. A’olk of egg. A little water

Cook this with the app: pantry check, scaling, and the assistant.