Raspberry and Currant Tartlets
From The paper-bag cookery manual, 1911
Sprinkle with castor sugar before serving.
Presented as published in 1911. 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 paper-bag cookery manual (1911) by Charles Herman Senn, page 44. The excerpt below is the record exactly as published.
Raspberry and Currant Tartlets. Roll out, not too thinly, half a pound or more of puff paste, and line with it the required number of small pastry hoops or THE PAPER-BAG COOKERY MANUAL. 113 tartlet moulds. Fill these with rice or dried peas, and slip into an “ Express” paper-bag ; prick the top of the bag with a skewer, and bake on a grid in a moderate oven for about 12 minutes, or until the paste has acquired a golden colour. Take out the rice or peas, and fill the tartlet crusts with prepared raspberries and currants ; pour over a little prepared syrup
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Cook this with the app: pantry check, scaling, and the assistant.