Name: Green Apricot Tart
Ingredients: 2 large tablespoons brown sugar; 2-3 tablespoons water; puff pastry (for covering)

Green Apricot Tart

Ingredients

2 large tablespoons brown sugar
2-3 tablespoons water
puff pastry (for covering)

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the fruit

Stew green apricots in a jar or stewpan with a little water and sugar until tender.
Place the stewed apricots in a small pie dish.

Bake

Cover the dish with puff pastry.
Bake in a 350°F (175°C) oven until golden.

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.

Explore the science

What each ingredient does

Green apricots (in the method): Provide the tart's fruit, which softens and sweetens when stewed.
Brown sugar: Sweetens the apricots and helps them stew to a soft, jammy texture.
Puff pastry: Forms the flaky top crust that bakes golden over the fruit.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.