Taart Van Marmelade Van Abrikosen

This recipe comes from "Het Hollands, of Neederlands kook-boek", published in Leyden in 1725. It reflects the luxurious use of sugar and exotic scents, which became fashionable in Dutch kitchens during the Golden Age thanks to expanding global trade. Dishes like this tart, with imported apricots and aromatics such as orange blossom water, showcased both wealth and a cosmopolitan palate. The recipe highlights the Dutch affinity for sweet pastries and preserving fruits using sugar, a prized and costly commodity at the time. The inclusion of preserved citrus and floral flavors captures the Dutch love for subtle yet distinctive aromas, often associated with special occasions and festive tables.

Back in the early 18th century, this tart would have been made with a stone or ceramic baking dish, a rolling pin for the pastry, and a sharp knife or special pie crimper for finishing the edges. The marmalade would be spread with a wooden spoon. Baking was done in a wood-fired oven, carefully managed for even heat, and the tart may have been baked on the floor of the oven or with a metal pie plate.