Raspberry Tarts
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
Presented as published in 1890. 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 confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 13. The excerpt below is the record exactly as published.
raspberry tarts, and all co- vered tarts, and occasionally for large fruit and other pies. RASPBERRY TARTS. Make a long roll of tart paste, cut it off in small pieces, and roll them out in an oval form, about a quar- ter or the eighth of an inch in thickness, and let them be large enough to cover your pans; lay them in, and press the paste a little in the centre, with your thumb. Trim it off close to the edges, with the edge or back of a thin knife; notch them round. Thin some raspberry jam with a little water
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