Apricot Tart
INGREDIENTS for 1 tart.-Sufficient apricots to fill a pie-dish, sugar to taste, puff-paste or short crust.
AVERAGE COST, in season, 1s. 3d.
Break the apricots in half, take out the stones, and put them into a pie-dish, in the centre of which place a very ery small cup or jar, bottom uppermost; sweeten with good moist sugar, but add no water. Line the edge of the dish with paste, put on the cover. Bake from 1/2 to 3/4 hour, according to size; and if puff paste is used, glaze it about 10 minutes before the pie is done, and put it into the oven again to set the APRICOTS, FLANC OF. glaze. Short crust merely requires a little sifted sugar sprinkled over it before being sent to table. Green apricots make very good tarts, but they should be boiled with a little sugar and water before they are covered with the crust.
TIME. to hour.
SEASONABLE in August, September, and October; green ones rather earlier.