Yield: 1 Tart
Measure | Ingredient |
---|---|
750 grams | Apricots; ripe fresh or frozen |
1½ decilitre | Cream |
10 grams | Vanilla sugar |
4 \N | Eggs |
120 grams | Sugar |
1 pinch | Salt |
\N \N | Icing sugar |
(Units: 1000 g = 36 oz., 1 oz = 28 g, 1 in = 25⅖ mm, 1 dl = 3½ fl oz) Wash the apricots, cut into halves and remove stones.
Arrange the apricot halves, skin uppermost, in a gratin dish in 2 layers, sprinkling some sugar between the layers.
Mix the eggs, sugar, salt, vanilla sugar and cream together.
Cover the apricots with this mixture.
Bake in a bain-marie for 30-40 minutes at 180 oC.
Dust with icing sugar and serve from the dish.
Note : Serve hot or cold with a little whipped cream.
Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992 Typed for you by Rene Gagnaux @ 2:301/212.19