vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cherry-Tart
From Miss Corson's practical American cookery and household management, 1885
Serves 2
Whipped cream is a good accompaniment.
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 255. The excerpt below is the record exactly as published.
CHERRY-TART. Make a pastry according to directions already given, or as follows ; Lay half a pound of butter in a bowl of very cold water, and work it for five minutes with the hands, touching it very quickly and lightly, so that it may be quite smooth and yet firm ; then wrap it in a cloth dusted with flour, lay it on a plate, and place it in the refrigerator or in an equally cool place. Put a pound of flour in a bowl with a level tea- spoonful of salt, add to it the yolk of an egg
Cook this with the app: pantry check, scaling, and the assistant.