Fruit Tarts
From Domestic and economical cookery recipes, 1897
Use any seasonal fruit.
Presented as published in 1897. 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 Domestic and economical cookery recipes (1897) by Lillie Richmond, page 43. The excerpt below is the record exactly as published.
FRUIT TARTS. Half fill a pie dish with fruit, apples, pared and sliced, or any fruit that may be in season, then sprinkle the fruit over with moist sugar, allowing 3 ozs. of sugar to 2 lbs. of fruit. Pour over the fruit about \ pint of water.
Cook this with the app: pantry check, scaling, and the assistant.