Apricot tart à la bonne femme
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 89. The excerpt below is the record exactly as published.
Apricot tart à la bonne femme. Peel, stone, and cut your apricots in half, boil in sugar and water ; when done, leave until cold. Line a shallow tart mould with light paste, fillit with the apricots, garnish with dried cherries, cover with paste, egg it over with beaten yolks of egg
Cook this with the app: pantry check, scaling, and the assistant.