Name: Croûtes Vol-au-vent
Ingredients: pâte à foncer; abricots; sucre; pralin (amandes hachées ou pâte à macarons)

Croûtes Vol-au-vent

Ingredients

pâte à foncer
abricots
sucre
pralin (amandes hachées ou pâte à macarons)

Directions

Prepare a thin vol-au-vent shell using pâte à foncer.
Fill with apricots and cut around the edges, making 1.5 cm cuts spaced evenly.
Moisten and lift the cuts to create pointed edges.
Glaze and brown the top.
For a Maltese cross, fill the apricot mixture more compactly, mark a cross on top, and cut 3 cm around the corners.
Moisten and lift the edges of the cross.
Once baked, dust both sides with sugar and pipe apricot filling on the other sides.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.