Frenchdessert
Fruit Tartlets
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 6
Tarts can be decorated with meringue or whipped cream.
Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 24. The excerpt below is the record exactly as published.
FRUIT TARTLETS. All the fruit and cream fillings given in former recipes may be used for tart fillings; also the fruit jams and jellies. Take tart paste or puff paste; roll out in a sheet about one-eighth of an inch in thickness
Cook this with the app: pantry check, scaling, and the assistant.