Fruit Tartlets
From Recipes for high-class cookery, 1912
Cherries or any fresh fruit may be substituted for apricot.
Presented as published in 1912. 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 Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 26. The excerpt below is the record exactly as published.
FRUIT TARTLETS. 4 pieces tinned apricot. Sugar and colouring. gill apricot syrup. Few drops kirsch. 1 teaspoonful arrowroot. Short CrvLtt Pastry. — i oz. flour
Cook this with the app: pantry check, scaling, and the assistant.