Cherry Tartlets

Ingredients

• One pound of short paste
• two pounds of cooking cherries
• four tablespoonfuls of moist sugar
• four large or six small eggs

Method

1. 1

   Remove the stalks from the cherries, put them into a small stew jar with the moist sugar, stand the jar in a saucepan, surround it with boiling water, and cook until the cherries are tender.

2. 2

   Meanwhile, line ten or twelve patty-pans with the paste, fill them with rice, and bake in a quick oven.

3. 3

   When the cherries are cooked, strain off the syrup, add the yolks of eggs, and stir until the custard thickens.

4. 4

   Fill the patty-cases with cherries, cover with custard, and top with stiffly whipped egg white, sprinkle with castor sugar, and bake until the white hardens.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 175. The excerpt below is the record exactly as published.

Cherry Tartlets. INGREDIENTS. — One pound of short paste, two pounds of cooking cherries, four tablespoonfuls of moist sugar, four large or six small eggs

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