German Apricot Tart
From The spirit of cookery, 1895
Apples are also suitable for this tart.
Presented as published in 1895. 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 spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 262. The excerpt below is the record exactly as published.
German Apricot Tart has a basis of puff paste, or short 4i6 THE SPIRIT OF COOKERY paste, and its specificity as to fruit is that its cavity within the torta is filled with cooked slicad apricots, covered over with ajjricot ja
Cook this with the app: pantry check, scaling, and the assistant.