Fruit Tarts, French Style
From One hundred picnic suggestions, 1915
Minced nuts can be sprinkled over the fruit.
Presented as published in 1915. 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 One hundred picnic suggestions (1915) by Linda Hull Larned, page 13. The excerpt below is the record exactly as published.
Fruit Tarts, French Style Make or buy puff-paste tart cases rather deep. Drain syrup from any canned or preserved fruit, mash large fruit (peaches or apricots) , or use the fruit in slices. To 2 cups of the syrup add 1 cup of sugar and boil until it is quite thick. Add 1 tbsp. of gelatine dissolved in % cup of cold water
Cook this with the app: pantry check, scaling, and the assistant.