Take 6oz. flour, 2oz. Cornflour, 4oz. butter, a squeeze of lemon juice, 1 teaspoonful castor sugar, the yolk of an egg, tinned apricots, 4oz. castor sugar, almond essence, pinch of salt. Sieve the flour and cornflour with salt, rub in butter, add sugar, make a well in the centre, pour in the lemon juice; beat the yolk of the egg with a little water and add, stir in the flour gradually, adding more water as necessary. Work into a smooth paste, roll out on a floured board, line a greased open tart tin with the pastry, and bake in a good oven. The pastry case may be filled with raw rice, placed on a butter paper before baking to keep it in shape. When cooked drain the apricots from the syrup, arrange them neatly on the paste. Put the 4oz. sugar into a saucepan, add ¾ gill of apricot syrup, stir until the sugar has melted, then boil fast until thick and syrupy. Add a few drops of almond essence, and pour with a spoon over the apricots. Put into the oven to heat through. Serve hot or cold.
Serve hot or cold.