Jelly Tarts
From The encyclopaedia of practical cookery, 1892
Serves 6
Serve as a dessert.
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 157. The excerpt below is the record exactly as published.
Jelly Tarts. — Boll out Jib. of rich puff paste, cut it into rounds about 2 Jin. in diameter, damp the edges with water, pinch the paste so as to form shapes like three-cornered hats, put a small tin of the same shape inside each tart, and bake lightly in a moderate oven. Take them out when done, remove the tins, brush over the paste with egg and glaze, pipe round the sides, both inside and out, fill up with small squares of any kind of Jelly, over this place a heap of well-whipped cream
Cook this with the app: pantry check, scaling, and the assistant.