---------- Recipe via Meal-Master (tm) v8.02
  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