Hazel Nut Tarts

Ingredients

• one scant cupful of powdered sugar
• yolks of six eggs
• one pound of hazel nuts
• one and one-quarter cupfuls of ground bread
• one tablespoonful of rum
• one cupful of milk
• one-half cupful of sugar
• a piece of butter the size of an egg
• one and one-third cupfuls of confectioner's sugar

Method

1. 1

   Mix sugar and egg yolks, add rum, nuts, bread, and egg whites.

2. 2

   Bake in two layers.

3. 3

   For filling, boil milk, sugar, and butter, then add remaining nuts, bread, and rum.

4. 4

   For frosting, mix confectioner's sugar with cream to make stiff, flavor with extract.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 312. The excerpt below is the record exactly as published.

HAZEL NUT TARTS. One scant cupful of powdered sugar, yolks of six eggs, well beaten, one pound of hazel nuts. The nuts should be ground and one-third of them kept for filling. Filberts can be used if preferred. Grind bread enough to make one and one-quarter cupfuls and keep one-third of that for filling. First mix sugar and yolks of eggs, then add one tablespoonful of rum, then the nuts, bread, and whites of eggs. Bake in two layers. Filling. — One cupful of milk, one-half cupful of sugar, a piece of but- ter the size of an egg; let them come to a boil. Set aside and add the remaining nuts, bread, and a tablespoonful of rum. Frosting. — One and one-third cupfuls of confectioner's sugar

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