FILLING FOR TART.
A dainty filling suitable for tart, flan or roly-poly pudding is made from apricots. Well wash some best apricots and soatk in cold water for 12 hours. Cook fruit in a double saucepan till soft but unbroken. Place a little of the liquor and some honey—about \ lb. honey to 3 oz. fruit—in a saucepan and reduce to a thick syrup, and cool. Blanch about one dozen almonds and chop finely. Line a tart plate or flan tin with pastry, arrange the fruit, in a circle, scatter the sliced almonds in centre, pour syrup over fruit and nuts. Place in a well-heated oven till pastry is nicely cooked and browned. Serve hot or cold. CTeam or custard to be served with it.
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https://paperspast.natlib.govt.nz/newspapers/HC19330712.2.14
Bibliographic details
Horowhenua Chronicle, 12 July 1933, Page 3
Word Count
124FILLING FOR TART. Horowhenua Chronicle, 12 July 1933, Page 3
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