Felixstowe Tart

Ingredients

• 1 Tin of Apricots
• 2 Tablespoonfuls Sugar
• 2 Eggs
• A Little Milk
• Cochineal (Few Drops)
• 2 Tablespoonfuls Water
• 1 Lb. Cornflour
• 1 Lb. Flour
• 1 Lb. Butter
• 1 Teaspoonful Baking Powder

Method

1. 1

   Put juice from apricots into an enamelled pan with sugar and water and bring to boiling point; add apricots, taking care not to break them; stew gently till soft; remove apricots, and boil liquid quickly until rather thick; colour with cochineal and put aside to cool; put flour, cornflour, and butter together into a basin and rub lightly; add baking powder, and make into a firm paste with the yolk of one egg and a little milk; grease a shallow dish and line it with the paste; mark the centre of paste with a fork to keep it flat; brush edges with egg, and bake in a hot oven for about twenty minutes; place the apricots (their rounded side uppermost) on the paste and pour the coloured syrup over; beat up the whites of eggs very stiffly; add enough sugar to sweeten; then with this decorate the top of tart; sprinkle over with some chopped pistachio nuts.

As published

This recipe was extracted from Evans' recipe cookery book (1900), page 24. The excerpt below is the record exactly as published.

| Teaspoonful Baking Powder. i Egg. Pinch of Salt. Method. Beat the egg, stir in the flour gradually, and add the milk. Bake in a flat tin in moderate oven, and before doing so, add a teaspoonful of water and the baking powder. LEMON PIE. ingredient. 2 Lemons (Rind and Juice). 2 Yolks of Eggs. 1 1 Large Cupful Sugar. 3 Tablespoonfuls Milk. 2 Tablespoonfuls Cornflour. Butter size of a walnut. Method. Cover a dish with paste and cook it slightly ; fill with the above mixture and return to the oven ; cook slowly till ready. Beat up the whites of the eggs and put on the top. 152 DANISH TART. Ingredients. 1 Round Sponge Cake. J Oz. Gelatine. 2 Eggs (Whites only), i Tablespoonful Red Currant Jelly. Method. Soak gelatine in a little water ; put it into a pan ; add the jelly ; hollow out the middle of the cake, leaving only a shell ; fill with apricot jam ; beat up the whites of eggs stiffly ; mix with them the sugar ; with this pile up the centre of cake and smooth into a conical shape ; brush sides of cake with gelatine, etc., and while moist sprinkle on the almonds and pistachio nuts (not too finely chopped). Serve on a crystal dish. 2 Ozs. Blanched Almonds. A Few Pistachio Nuts. t Tablespoonful Castor Sugar. Apricot Jam. 153 FELIXSTOWE TART. Ingredients. J Tin of Apricots. 2 Tablespoonfuls Sugar. 2 Eggs. A Little Milk. Cochineal (Few Drops). 2 Tablespoonfuls Water. J Lb. Cornflour. I Lb. Flour. I Lb. Butter.

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