Jam Tart
From Luncheons, 1902
Serve on lace paper.
Presented as published in 1902. 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 Luncheons (1902) by Mary Ronald, page 59. The excerpt below is the record exactly as published.
JAM TAET Tart cases may be prepared the same as vol-au-vent cases, page 71, except that the paste should be rolled not more than half an inch thick when ready to be cut ; or, instead of cutting the border in the paste, as for vol-au-vents, a strip of paste one inch wide may be laid around the edge. The strips should be cut diagonally on the ends, and these edges mois- tened so they Avill stick together where joined. Lay the strip carefully around the slightly moistened border of the bottom piece, paint the top with egg, and bake in a hot oven for thirty minutes
Cook this with the app: pantry check, scaling, and the assistant.