Damson Tart

Ingredients

• one pint and a half of damsons
• a quarter of a pound of fine moist sugar

Method

1. 1

   Line the edges of a tart-dish with a crust, puff or short, according to liking, and pile the dish high with damsons, laying a small cup in the bottom to prevent the juice running over.

2. 2

   One pint and a half of damsons will require a quarter of a pound of fine moist sugar, and it should be equally placed amongst the fruit in the dish.

3. 3

   If a short crust be made, send the dish to table with sifted sugar over the top, but if a puff one, lay on with a brush ten minutes before serving, a mixture of beaten egg and sugar, and finish baking.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 461. The excerpt below is the record exactly as published.

Damson Tart. — Line the edges of a tart- dish with a crust, puff or short, according to liking, and pile the dish high with damsons, laying a small cup in the bottom to prevent the juice running over ; one pint and a half of damsons will require a quarter of a pound of fine moist sugar

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