French Apricot Tart
From The Bakers Guide And Practical Assistant To The Art Of Bread-Making In All Its Branches, 4th Ed (1899).
A historical recipe
The Bakers Guide And Practical Assistant To The Art Of Bread-Making In All Its Branches, 4th Ed, by John Blandy (1899).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 3 ingredients
Possible health benefits
General information, not medical advice.
-
Lemon
High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Source of protein · 1.1 g per 100 g, 15% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Roll puff paste thin, then cut out a piece the size of a plate ;
- iay this on a clean baking-tin ;
- wet round the edge with your paste brush, then place round a border one inch wide ;
- ornament round the border a little ;
- dock the paste over with a fork to prevent it from blowing ;
- sugar over with fine sugar, and bake a nice golden colour in a moderate oven.
- See that it is properly baked ;
- if not, it will fall when taken from the oven.
- Then take, .say, a dozen apricots, not too ripe : cut them in halves, break the stones, and blanch the kernels by placing them in boiling water for a few minutes as you would do almonds ;
- place in a clean s*ewpan 1 pint cold water, 1 2 ozs.
- white sugar, the juice of 1 lemon ;
- £nd let this come to a simmer to dissolve the sugar ;
- then place in the apricots ;
- let them simmer very slowly for about five minutes.
- Take them out very carefully on to a dish ;
- reduce the liquor to a thick syrup, then add a wineglassful of sherry ;
- place the apricots very nicely round your tart, filling it all over inside the border ;
- pour the syrup over ;
- place a kernel in between every other apricot, then a crystallized cherry ;
- and ornament the border with a little red jelly.
- This is a very nice tart.
Plating
Cookware for this recipe
-
Saucepan
-
Chef's knife