Peach Tarts

Ingredients

• one and one-quarter pounds of flour
• three-quarters of a pound of butter
• one ounce of sugar
• add three yolks
• fill the center with the peeled fruit

Method

1. 1

   Make a short paste, line muffin rings, fill with fruit, sprinkle with sugar, and bake.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 25. The excerpt below is the record exactly as published.

PEACH TARTS. Cream Puff Paste No. 102 and make a border of Make a short paste from one and one-quarter <i°'s around the edge of the cut-out rounds. Prick pounds of flour, three-quarters of a pound of ^^^ center all over with a fork. Wash the border butter and one ounce of sugar; rub flour and ^'"1 ^gg yolks and bake in a brisk oven. When butter together dry with the sugar; add three baked brush the border with vanilla icing while yolks and a little water. Take muffin rings, but- 5>°'- ^^'1 ^^^ center in pyramid form with ter them well and set on a greased pan. Line sweetened and flavored whipped cream, or pastry rings with the paste and finish the top like for cream. Sprinkle with blanched, shredded and custard pie; fill the center with the peeled fruit, browned almonds and serve, sprinkle with sugar and bake in a medium heat. 186. — ^WINE CREAM TARTLETS. 180.— SARATOGA TARTLETS. Prepare a wine cream filling same as No. 118 Line tart molds with puff paste, and fill with from one quart of white wine, twelve ounces of this custard: One pint of cream, three yolks

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