| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy, Eggs | Swiss | Fruits, Swiss | 1 | Tart |
INGREDIENTS
| 750 | g | Apricots; ripe fresh or frozen |
| 1 1/2 | dl | Cream |
| 10 | g | Vanilla sugar |
| 4 | Eggs | |
| 120 | g | Sugar |
| 1 | pn | Salt |
| Icing sugar |
INSTRUCTIONS
(Units: 1000 g = 36 oz., 1 oz = 28 g, 1 in = 25.4 mm, 1 dl = 3.5 fl oz) Wash the apricots, cut into halves and remove stones. Arrange the apricot halves, skin uppermost, in a gratin dish in 2 layers, sprinkling some sugar between the layers. Mix the eggs, sugar, salt, vanilla sugar and cream together. Cover the apricots with this mixture. Bake in a bain-marie for 30-40 minutes at 180 oC. Dust with icing sugar and serve from the dish. Note : Serve hot or cold with a little whipped cream. Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992 Typed for you by Rene Gagnaux @ 2:301/212.19
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