Frenchdessert
Fruit Tart
From Plain cookery recipes, 1908
Bake for about 45 minutes, depending on fruit.
Presented as published in 1908. 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 Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 31. The excerpt below is the record exactly as published.
Fruit Tart. Short crust pastry. Fruit to fill pie-dish. Beaten white of egg and castor sugar to glaze. Sugar to sweeten
Cook this with the app: pantry check, scaling, and the assistant.