My Lady's Tart

Ingredients

• six ounces of flour
• a pinch of salt
• three ounces of fresh butter
• as much cold water or milk as will make a smooth firm paste

Method

1. 1

   Make a little pastry and roll it out lightly two or three times.

2. 2

   Stamp it out with a fluted cutter the size of the dish, lay it on a floured baking-tin.

3. 3

   Roll the trimmings to a quarter of an inch thick, stamp out rounds, moisten edges, and lay them on the tart border.

4. 4

   Make a circular incision near the border, bake in a moderate oven.

5. 5

   After baking, remove the marked part, scrape the center, and fill with jam or prepared oysters/lobsters.

6. 6

   Bake again for a minute and serve hot or cold.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1967. The excerpt below is the record exactly as published.

six ounces of flour, a pinch of salt, three ounces of fresh butter, and as much cold water j or milk as will make a smooth firm pas

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