Dried apricot tart from Canal House Cooking, Volume 3: Winter & Spring by Christopher Hirsheimer and Melissa Hamilton

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on January 05, 2014

    The apricots didn't soften enough for my taste. They also were still rather tart. I also used ground almonds in place of the blanched almonds.

  • TrishaCP on May 03, 2012

    This dessert is a nice change of pace for late winter, early spring, before the spring fruits start showing up. Dried apricots are simmered in a white wine syrup until they are softened, and then are cooked with an almond cream base in a tart. (I needed more time to soften the apricots.) I made a few changes- I used a 9 inch tart pan rather than 12 inch- and started with a frozen tart shell (used my own recipe rather than the CH recipe), so I par-baked my tart crust for about 20 minutes and then baked the assembled tart for about 30 minutes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.