Categories: Fruits, Swiss 
      Yield: 1 tart 
  
    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 
  
  (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