German Crumb Tarts

Ingredients

• one pound eight ounces of cake crumbs
• eighteen ounces of flour
• twenty-seven ounces of butter
• fifteen ounces of sugar
• three eggs
• one teaspoonful of ground cinnamon
• a pinch of baking soda
• the juice of one lemon

Method

1. 1

   Rub the butter into the flour and crumbs, mix like a cookie mixture, and set on ice to harden.

2. 2

   Grease muffin rings, fill half full with the mixture, press it up the sides, add juicy fruit in the center, and bake.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 27. The excerpt below is the record exactly as published.

GERMAN CRUMB TARTS. WILHELMINAS. These tarts are baked in small muffin rings, and make a very rich tart, if made with juicy fruit such as cherries, grapes and peaches. One pound eight ounces of cake crumbs, eigh- teen ounces of flour, twenty-seven ounces of but- ter, fifteen ounces of sugar, three eggs, one tea- spoonful of ground cinnamon, a pinch of baking soda, the juice of one lemon

Cook this with the app: pantry check, scaling, and the assistant.