Frenchdessert
Apricot Tart
From French dishes for American tables, 1886
Proceed similarly for tarts of peaches, currants, and cherries.
Presented as published in 1886. 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 French dishes for American tables (1886) by Caron, Pierre, page 87. The excerpt below is the record exactly as published.
Apricot Tart. Line a pie-dish with some pate brisee (Art. 285) rolled thin, sprinkle the bot- tom with powdered sugar, fill the dish with canned apricots
Cook this with the app: pantry check, scaling, and the assistant.