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Mazarine Tart No. 3
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 2
Presented as published in 1907. 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 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.
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
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