Make a flan or open tart as directed on p. 358,
bake it and allow it to cool. It should be 6 or 7
inches in diameter. Pick the raspberries, put
aside a few of the best for decoration, and sprinkle
the remainder with finely sifted sugar and, if liked,
a table-spoonful of liqueur. Let them stand in a
cool place for § hour. Sprinkle the bottom of the
flan with macaroon or cake crumbs, arrange the
raspberries on the top, and coat them over with
the jelly. Whip the cream, add a little sugar, and
flavour with a few drops of vanilla. Put this
cream into a forcing bag and force it out on the
top of the tart, covering the fruit entirely. Garnish
with raspberries and a little angelica cut in lozenge-
shaped pieces.
Note. — A strawberry tart can be made in the
same way.
Sufficient for 5 or 6 persons. Probable cost.
Is. 10 d.
1543. Pear and Chestnut Tart or Flan (Flan de
Poires aux Marrons)
Open tart or flan of
pastry.
1 cupful thick custard.
6 pears stewed in syrup.
Puree of chestnuts with
cream.
Cherries and angelica.✪ Pear and Chestnut Tart or Flan (Flan de Poires aux Marrons)
First make a flan or open case of pastry 6 or 7
inches in diameter and as directed on p. 358.
Bake it, and allow it to cool. Then spread at
the bottom some thick custard sweetened and
flavoured. Have the pears cut in halves, neatly
1545. Strawberry Flan with Meringue (Tarte de
Fraises Meringuee)
1 lb. strawberries.
2 or 3 table-sps. castor
sugar.
£ tea-sp. powdered cin-
namon.
2 whites of egg.
2 or 3 drops vanilla.
A flan or open tart of
pastry.✪ Strawberry Flan with Meringue (Tarte de Fraises Meringuee)
Make and bake a flan of pastry 6 or 7 inches
in diameter as directed on p. 358. Meanwhile
pick and wash the strawberries and let them be-
come quite dry. When the pastry case is ready,
fill it with the strawberries, arranging them neatly
and as close together as possible. Sprinkle them
with sugar and a little powdered cinnamon. Now
beat up the whites of eggs to a very stiff froth,
add to them a little castor sugar and a few drops
of vanilla, and spread this over the tart so as to
completely cover the strawberries. Sprinkle with
more sugar and return to the oven until the
meringue is crisp and lightly browned. Servo on a
round dish with a lace-edged paper under it. A
jug of cream may be handed separately.
Sufficient for 4 or 5 persons. Probable cost,
Is. 4 d.
PASTRY AND PASTRY DISHES 361
1546. Almond Tart (Gateau d’Amandes)
PuS pastry.
2 oz. ground almonds.
2 oz. castor sugar.
1 oz. butter.
2 yolks of eggs.
Rum or other flavouring ✪ Almond Tart (Gateau d’Amandes)
Take about half the quantity of puS pastry
given in Recipe 1447, and roll it into two rounds
for the top and bottom of the gateau. For the
bottom any scraps of the pastry may be used, and
the round should be made rather thin. For the
top take a good piece of pastry that has only had
six rolls and make the round about £ inch in
thickness.
Page 578 · 3 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Make a flan or open tart as directed on p. 358, bake it and allow it to cool. It should be 6 or 7 inches in diameter. Pick the raspberries, put aside a few of the best for decoration, and sprinkle the remainder with finely sifted sugar and, if liked, a table-spoonful of liqueur. Let them stand in a cool place for § hour. Sprinkle the bottom of the flan with macaroon or cake crumbs, arrange the raspberries on the top, and coat them over with the jelly. Whip the cream, add a little sugar, and flavour with a few drops of vanilla. Put this cream into a forcing bag and force it out on the top of the tart, covering the fruit entirely. Garnish with raspberries and a little angelica cut in lozengeshaped pieces.
Note. — A strawberry tart can be made in the same way.
Sufficient for 5 or 6 persons. Probable cost. Is. 10 d.
1543. Pear and Chestnut Tart or Flan (Flan de Poires aux Marrons)
Open tart or flan of pastry.
1 cupful thick custard.
6 pears stewed in syrup.
Puree of chestnuts with cream.
Cherries and angelica.
First make a flan or open case of pastry 6 or 7 inches in diameter and as directed on p. 358.
Bake it, and allow it to cool. Then spread at the bottom some thick custard sweetened and flavoured. Have the pears cut in halves, neatly
1545. Strawberry Flan with Meringue (Tarte de Fraises Meringuee)
1 lb. strawberries.
2 or 3 table-sps. castor sugar.
£ tea-sp. powdered cinnamon.
2 whites of egg.
2 or 3 drops vanilla.
A flan or open tart of pastry.
Make and bake a flan of pastry 6 or 7 inches in diameter as directed on p. 358. Meanwhile pick and wash the strawberries and let them become quite dry. When the pastry case is ready, fill it with the strawberries, arranging them neatly and as close together as possible. Sprinkle them with sugar and a little powdered cinnamon. Now beat up the whites of eggs to a very stiff froth, add to them a little castor sugar and a few drops of vanilla, and spread this over the tart so as to completely cover the strawberries. Sprinkle with more sugar and return to the oven until the meringue is crisp and lightly browned. Servo on a round dish with a lace-edged paper under it. A jug of cream may be handed separately.
Sufficient for 4 or 5 persons. Probable cost, Is. 4 d.
1546. Almond Tart (Gateau d’Amandes)
PuS pastry.
2 oz. ground almonds. 2 oz. castor sugar.
1 oz. butter.
2 yolks of eggs.
Rum or other flavouring
Take about half the quantity of puS pastry given in Recipe 1447, and roll it into two rounds for the top and bottom of the gateau. For the bottom any scraps of the pastry may be used, and the round should be made rather thin. For the top take a good piece of pastry that has only had six rolls and make the round about £ inch in thickness.
Records on this page
Pear and Chestnut Tart or Flan (Flan de Poires aux Marrons)Strawberry Flan with Meringue (Tarte de Fraises Meringuee)Almond Tart (Gateau d’Amandes)