Good Tart Dough

Ingredients

• 1/2 lb. of butter
• 1/2 lb. of sugar
• 2 yolks of eggs
• 1 tbsp. of brandy
• 1/2 lb. of blanched, ground almonds
• 2 cups of flour
• 1/2 cup of cracker crumbs

Method

1. 1

   Cream the butter with sugar, egg yolks and brandy, and add the flour.

2. 2

   Roll out the dough and line a round, loose bottom pan with it.

3. 3

   Strew with 0.5 cup of cracker crumbs and 0.25 lb. blanched, ground almonds.

4. 4

   Spread the fruit on the almonds.

5. 5

   This dough is very good for any kind of Fruit Tart.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 148. The excerpt below is the record exactly as published.

1 lb. of butter % tbsp. of ground cloves 1 lb. brown sugar 4 ground nutmegs 10 eggs 1 tsp. of baking soda 1 lb. of flour 1 cup of molasses 1 pt. of brandy 10 lbs. of raisins 1 tbsp. ground cinnamon 4 lbs. of currants 2 lbs. finely cut citron 1 tbsp. of ground bark of nutmeg tree Preparation: The butter is stirred to a cream with sugar and yolks of eggs. Then work in % lb. of flour, the brandy mixed with the spices and the molasses in which the soda is dissolved, the beaten whites of eggs, then raisins, currants, citron and the other % lb. of flour. The cake is baked 3 to 4 hours. Remarks: This cake may be kept 20 years and longer and will still be palatable. Wine is served with it. No. 93— GOOD TART DOUGH. % lb. of butter % lb. of sugar 2 yolks of eggs 1 tbsp. of brandy % lb. of blanched, ground 2 cups of flour almonds % cup of cracker crumbs Preparation : Cream the butter with sugar, egg yolks and brandy, and add the flour. Roll out the dougih and line a round, loose bottom pan with it. Strew with % cup of cracker crumbs and 1/4 lb. blanched, ground almonds. S

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