Sago and Raspberry Tart (Tarte à la Servienne)

Ingredients

• 3 table-sps. sago
• 1 pint milk
• 2 oz. sugar
• 2 yolks of eggs
• 2 table-sps. raspberry syrup
• 2 whites of eggs
• 2 oz. sugar
• Vanilla

Method

1. 1

   Soak sago overnight, drain, simmer with milk until clear.

2. 2

   Line a tin with pastry and bake.

3. 3

   Add raspberry syrup, sugar, and yolks to cooked sago, mix well.

4. 4

   Pour into pastry case.

5. 5

   Prepare meringue by whipping egg whites, adding sugar and vanilla.

6. 6

   Pile on top, dredge with sugar, bake until meringue is golden brown.

7. 7

   Serve cold.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 574. The excerpt below is the record exactly as published.

Sago and Raspberry Tart (Tarte a la Servienne) 1536. Syrup or Treacle Tart 2 table-sps. syrup or treacle. 2 table-sps. oatmeal or bread-crumbs. Plain short crust. Flavouring. Put the syrup or treacle into a basin and thicken it with the bread-crumbs or oatmeal. Flavour with a little lemon or orange juice, or, if preferred, a little ground ginger or spice. Then make an open tart as directed in Recipe 1528 (2), and use the above mixture instead of jam. Open Tart or Flan This is another kind of open tart, perhaps more often seen in French and American cuisine than in our English kitchens, but still it is very easily made, and forms a nice change to our ordinary fruit pie or tart. The pastry is shaped inside a ring or circle of tin placed on a greased baking tin. Short or puff pastry. 3 table-sps. sago. A little water. 1 pint milk. 2 oz. sugar. Vanilla flavouring. 2 yolks of eggs. 2 table-sps. raspberry syrup. Meringue. 2 whites of eggs

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