Peach Tart
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Much nicer served cold than hot.
Presented as published in 1880. 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 housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 178. The excerpt below is the record exactly as published.
peach-tart. This is a very delicious tart, but housekeepers should bear in mind that there is a considerable difference between peaches in juice and in syrup. The former require the addition of a considerable amount of sugar. The juice should be boiled and sweetened, the peaches should be piled up as high as possible in the centre of the dish, and then the sweet juice should be poured over them, and the whole covered with light puff-paste
Cook this with the app: pantry check, scaling, and the assistant.