Frenchdessert
French Cherry Tart
From The paper-bag cookery manual, 1911
Presented as published in 1911. 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 paper-bag cookery manual (1911) by Charles Herman Senn, page 44. The excerpt below is the record exactly as published.
French Cherry Tart. Roll out thinly some puff paste, and line with it a large pastry hoop or fiat cake tin. Fill this with stoned cherries, and sprinkle over with castor sugar mixed with a little ground cinnamon
Cook this with the app: pantry check, scaling, and the assistant.