Apricot Tart is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic tart (open pie) made from puff pastry filled with apricot marmalade and covered with a pastry lattice. The full recipe is presented here and I hope you enjoy this classic British version of: Apricot Tart.
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This is a classic recipe for a Victorian version of Apricot Tart that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
Spread puff-paste equally on a baking tin, and cover it with apricot marmalade about a quarter of an inch in depth; then cut some paste into narrow strips, roll it, and arrange it crosswise over the marmalade, bake in a moderate oven
Take just over half the puff pastry, roll out and use to cover the base and sides of a shallow pie dish. Fill with the apricot marmalade.
Roll out the remaining puff pastry then slice into thin strips. Use these to form a lattice over the top of the pie. Transfer to an oven pre-heated to 180°C and bake for about 30 minutes, or until the filling is bubbling and the pastry is golden.
Serve cold for tea or warm with custard as a dessert.
