Almond Tarts

Ingredients

• 4 lb. flour
• 1 lb. butter
• 2 ozs. sugar
• 1 yolk of egg
• 4 teaspoonful lemon juice
• cold water
• 1 oz. butter
• 1 oz. sugar
• 2 whites of eggs
• 2 ozs. ground almonds
• 1 tablespoonful sherry
• 2 drops almond essence

Method

1. 1

   For the paste, rub the lard in the flour, add the sugar, yolk, and lemon juice, and make this up into a paste with cold water.

2. 2

   Roll out the paste, stamp it out into rounds with a cutter, and line one dozen patty tins with these.

3. 3

   Then fill with the mixture: cream up the butter and sugar, beat in the whites of eggs, add the almonds, sherry, and almond essence, and mix well.

4. 4

   Bake in a moderate oven about 15 to 20 minutes.

5. 5

   When baked, run a little red currant jelly over the top of each, and sprinkle them over with finely chopped almonds.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 87. The excerpt below is the record exactly as published.

ALMOND TARTS. For the paste : — 4 lb. flour 1 lb. butter 2 ozs. sugar 1 yolk of egg 4 teaspoonful lemon juice cold water For the filling : — 1 oz. butter 1 oz. sugar 2 whites of eggs 2 ozs. ground almonds 1 tablespoonful sherry 2 drops almond essence

Cook this with the app: pantry check, scaling, and the assistant.