Open Fruit Tart
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
If the fruit seems too dry, pour a little clarified sugar over it before taking out of the oven.
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 67. The excerpt below is the record exactly as published.
Open fruit tart. Gravy patties. Line some small moulds with light paste, and fill with what- ever forcemeat fancied (several different recipes are given in this book}, cover the moulds with paste, egg over, and bake ; when dene remove the covers, scoop out the forcemeat, turn the patties out of the moulds, and fill them with well-seasoned, reduced gravy. Open fruit tart. Line a plain mould, about three inches deep, with short paste. Take some stoned cherries, sliced peaches, apricots, nectarines, and gooseberries, stir well in a bowl with some powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.