Frenchdessert
Apricot Tart, Open
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Presented as published in 1880. 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 housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 24. The excerpt below is the record exactly as published.
APRICOT TART, OPEN.— Get some puff-paste and line a well-buttered tin. When the paste is baked, fill the tart as follows : — First pour in a rich syrup made from the syrup of the apricots, coloured with cochineal, and sufficient gelatine dissolved in it
Cook this with the app: pantry check, scaling, and the assistant.