FILLING FOR TART
A dainty filling suitable for tart, flan br roly-poly pudding is made .from apricots. Well wash some best apricots and Boak/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 ilb honey to 3oz 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 wellheated oven till pastry is nicely cooked and browned. Serve hot or cold. Cream or custard to be served with it.
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https://paperspast.natlib.govt.nz/newspapers/NZH19330617.2.178.50.2
Bibliographic details
New Zealand Herald, Volume LXX, Issue 21520, 17 June 1933, Page 7 (Supplement)
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123FILLING FOR TART New Zealand Herald, Volume LXX, Issue 21520, 17 June 1933, Page 7 (Supplement)
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