Skip to main content
Dessert

D' Artois of Apricot

A puff pastry tart filled with apricot jam and baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Apricot and egg are a kitchen classic. They rank in the top 29% of all ingredient pairs, and cooks put them together in 1,712 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

D' Artois of Apricot

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the pastry

  1. Prepare 1 pound of puff pastry and give it seven folds.

  2. Take one-third of the pastry, knead it, and roll it out to fit a baking sheet (14 inches by 12 inches).

Assemble

  1. Spread a thick layer of apricot jam over the pastry, leaving an inch from the edges.

  2. Roll out the remaining pastry to the size of the baking sheet and place it over the apricot jam.

  3. Press the edges with your thumb to seal and trim any excess pastry.

Decorate and bake

  1. Mark the surface into small oblong shapes with the back of a knife and score a feather pattern.

  2. Brush the surface with beaten egg and bake at 400°F (200°C) until light brown.

  3. Sprinkle finely sifted sugar over the pastries and return to the oven for 1-2 minutes to melt the sugar.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Apricot + eggtop 29% of all pairs
    Smell alikelow
    Cooked together1,712 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Puff pastry
Its folded layers puff into flaky, airy sheets as steam forms during baking.
Apricot jam
Adds sweetness and fruity flavor, and its moisture helps keep the filling soft under the pastry.
Egg
The egg wash gives the surface a glossy sheen and helps it brown evenly.

The step that matters

Sealing the edges before baking. If the edges are not pressed firmly, the jam can leak out during baking and the layers may not rise cleanly. Sealing keeps the filling contained while the pastry puffs.

“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.

You might also like

Apricot Ice CreamApricot Ice Cream26 recipesMixed Fruit SherbetMixed Fruit Sherbet6 recipesWhite CakeWhite Cake431 recipesPound CakePound Cake373 recipes