Frenchdessert

Apricot Tart

Name: Apricot Tart
Cuisine: French
Ingredients: 1 tin of apricots; 2 tablespoonfuls juice of apricots; 2 tablespoonfuls sugar; ^ lemon juice; and grated rind; 6 ozs. flour; 3 ozs. butter; 1 tablespoonful sugar

From The St. Mungo cookery book, 1904

Presented as published in 1904. 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 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.

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