Mazarine Tart No. 1

Ingredients

• Four ounces of almond paste
• eight ounces of sugar
• one ounce of flour
• four eggs

Method

1. 1

   Mix all ingredients together and bake in a tart shell.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 24. The excerpt below is the record exactly as published.

MAZARINE TART NO. 2. Four ounces of ground almonds, four ounces of PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 21 cake crumbs, ten ounces of sugar, two eggs, little half with apple marmalade and the remaining milk, two drops of bitter almond extract, the space with the custard, then bake, grated rind of one lemon. 182.— CHELSEA TARTS. 175.— MAZARINE TART NO. 3. RqH out pufE paste about one-quarter of an inch Four ounces of almond paste, four ounces of thick; cut in rounds three inches in diameter; sugar, two ounces of butter, three eggs, two ^^ash with water and place in the center of each ounces of crumbs, the grated rind of one lemon, round some firm apple marmalade. Fold up the a little milk. sides and pinch together in the shape of a three 176.— MAZARINE TART NO. 4. cornered hat; egg wash the sides and bake to a Eight ounces of almond paste, eight ounces of nice color. When done, place a little bright sugar, two ounces of butter, one ounce of flour, colored currant jelly on the marmalade and deco- three yolks, three whole eggs; cinnamon and rate the sides with Royal icing, lemon flavor. 183.— MACAROON TARTS. Mix the ingredients into a soft paste, fill into the prepare a short paste as for No. 179. Roll out patty tins lined with tart paste or puff paste, put j^ q^^J^gJ ^j ^^ j^^.^ t^ick and cut in scalloped a cross of strips of the same paste on top, (or use ^^^^^^ ^^^ and one-half inches in diameter. Place four split half almonds to form a cross). Bake in ^^^^ rounds on greased baking pans a little apart, medium heat. Take a pastry bag and star tube, fill with a firm Ice with a vanilla water icing when done. macaroon paste and make a border around the 177- — ALMOND TARTS. edge of each cake. Bake in a medium heat to a Prepare a soft paste with sufficient whites of nice color, and when baked fill the center with eggs same as for Macaroons, from twelve ounces fruit jam, jelly or pastry cream. of sugar, four ounces of almond paste, four ounces „ CONDF TART"? of cake crumbs. Fill into puff paste lined tart ^^^^ ^^^ ^^ ^^^^^ ^^ one-eighth of an inch forms, place a cross of strips on top of the filling ^^.^^^ ^^^ j^ scallopped rounds. Wet the edge and bake in medium heat. ^^^ ^^jj ^j ^j^^ ^^^^^^ ^^^ g„ ^^^^^^ ^.^^^ ^ ^^^^ 178. ALMONTINES. macaroon paste. Place the other rounds on top Line tins with puff paste, put a spoonful of ^f jhe almond paste and press" down the sides orange or other fruit jam in the bottom. Make a with the back of a smaller cutter. Make a cross mixture like a cake batter of four ounces of butter, incision on top. Egg wash and bake to a nice color. four eggs, four ounces of flour, four ounces of _ . °,^ , , - . , , „ 185.— ST. HONORE CREAM TARTS, crushed almonds, eight ounces of sugar

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