Greengage Tart
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
For best results, use as much fruit as possible and include the kernels for improved flavor.
Presented as published in 1880. 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 The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 98. The excerpt below is the record exactly as published.
greengage tart cooks generally simply place the greengages in a dish, add the juice and sugar, and then cover it with puff paste. I would, however, recommend as follows : — Take the green gages and remove the stones, and then with some nut-crackers crack all the stones and take out the kernels. Pile up all these stoned greengages in the centre of the dish as high as possible, in the shape of a dome. Mix them with the whole of the kernels from the stones and add plenty of sugar to the liquor in which the greengages were bottled. Now cover with some puff paste and bake the pie in the oven. When the crust is done the pie is done, as the greengages are already cooked. Let the pie get cold, and serve it, if pos- sible, with some Devonshire cream, or plain cream or custard. To make fruit pies really good, the endeavour should be to get as much fruit in the pie as possible. By stoning the green- gages, considerably more fruit can be got into the pie. The addition of the kernels to the fruit very materially improves the flavour. To make an or- dinary pie, enough for five or six per- sons, two bottles of fruit
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Cook this with the app: pantry check, scaling, and the assistant.