Puff-Paste Tart with Cream

Ingredients

• % lb. of washed butter
• % lb. of flour
• % pt. of water
• White of 1 egg
• 1 tbsp. of rum
• % tsp. of baking powder
• 1 pt. of cream
• Rind of Vz lemon
• 1 % tbsps. of flour
• % lb. of sugar
• 6 yolks of eggs
• 2 tbsps. of butter
• % cup of blanched, ground almonds

Method

1. 1

   Mix flour, water, egg, rum, and baking powder into a dough.

2. 2

   Cut butter into bits and spread on dough, fold and roll out several times.

3. 3

   Cut out 3 layers and bake until golden.

4. 4

   For cream, mix cream, flour, butter, sugar, yolks, and lemon rind, cook in a double boiler until thick.

5. 5

   Add ground almonds, spread between layers, frost with beaten egg whites and sugar, then bake again.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 144. The excerpt below is the record exactly as published.

PUFF-PASTE TART WITH CREAM. % lb. of washed butter White of 1 egg % lb. of flour 1 tbsp. of rum % pt. of water % tsp. of baking powder For the Cream. 1 pt. of cream Rind of Vz lemon 1 % tbsps. of flour % lb. of sugar 6 yolks of eggs % cup of blanched, ground 2 tbsps. of butter

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