Covered Tarts
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
Presented as published in 1890. 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 The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 13. The excerpt below is the record exactly as published.
COVERED TARTS. Roll out some paste into a long roll and cut it into pieces as before directed, only make them thinner; lay the bottom paste in the pans; place in the centre either some ripe, or bottled fruit; let the fruit be set up as high as you can in the middle, so as not to spread over the pan; add a little sugar, and sprinkle them with water
Cook this with the app: pantry check, scaling, and the assistant.