Saratoga Tartlets

Ingredients

• One pint of cream
• three yolks
• two whole eggs
• the grated rind of one lemon
• two ounces of crushed almonds
• one drop of bitter almond extract
• three ounces of sugar

Method

1. 1

   Prepare custard, fill into lined molds, bake, and dust with powdered sugar.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 24. The excerpt below is the record exactly as published.

o drops of bitter almond extract, the space with the custard, then bake, grated rind of one lemon. 182.— CHELSEA TARTS. 175.— MAZARINE TART NO. 3. RqH out pufE paste about one-quarter of an inch Four ounces of almond paste, four ounces of thick; cut in rounds three inches in diameter; sugar, two ounces of butter, three eggs, two ^^ash with water and place in the center of each ounces of crumbs, the grated rind of one lemon, round some firm apple marmalade. Fold up the a little milk. sides and pinch together in the shape of a three 176.— MAZARINE TART NO. 4. cornered hat; egg wash the sides and bake to a Eight ounces of almond paste, eight ounces of nice color. When done, place a little bright sugar, two ounces of butter, one ounce of flour, colored currant jelly on the marmalade and deco- three yolks, three whole eggs; cinnamon and rate the sides with Royal icing, lemon flavor. 183.— MACAROON TARTS. Mix the ingredients into a soft paste, fill into the prepare a short paste as for No. 179. Roll out patty tins lined with tart paste or puff paste, put j^ q^^J^gJ ^j ^^ j^^.^ t^ick and cut in scalloped a cross of strips of the same paste on top, (or use ^^^^^^ ^^^ and one-half inches in diameter. Place four split half almonds to form a cross). Bake in ^^^^ rounds on greased baking pans a little apart, medium heat. Take a pastry bag and star tube, fill with a firm Ice with a vanilla water icing when done. macaroon paste and make a border around the 177- — ALMOND TARTS. edge of each cake. Bake in a medium heat to a Prepare a soft paste with sufficient whites of nice color, and when baked fill the center with eggs same as for Macaroons, from twelve ounces fruit jam, jelly or pastry cream. of sugar, four ounces of almond paste, four ounces „ CONDF TART"? of cake crumbs. Fill into puff paste lined tart ^^^^ ^^^ ^^ ^^^^^ ^^ one-eighth of an inch forms, place a cross of strips on top of the filling ^^.^^^ ^^^ j^ scallopped rounds. Wet the edge and bake in medium heat. ^^^ ^^jj ^j ^j^^ ^^^^^^ ^^^ g„ ^^^^^^ ^.^^^ ^ ^^^^ 178. ALMONTINES. macaroon paste. Place the other rounds on top Line tins with puff paste, put a spoonful of ^f jhe almond paste and press" down the sides orange or other fruit jam in the bottom. Make a with the back of a smaller cutter. Make a cross mixture like a cake batter of four ounces of butter, incision on top. Egg wash and bake to a nice color. four eggs, four ounces of flour, four ounces of _ . °,^ , , - . , , „ 185.— ST. HONORE CREAM TARTS, crushed almonds, eight ounces of sugar; flavor -' .^, .„ J . ... ,..., .„ n . Roll out puff paste to one-eighth of an inch with vanilla and mix with a little milk. Put on . , , thick. Cut out rounds three inches in diameter, place on wet baking pan and let rest for thirty „~"" ~ ° " " minutes in a cool place. Fill a pastry bag with a cross of paste and bake. T-. 4 -ii, _ • ■ t place on wet baking pan and let rest for thirty Decorate with meringue or ice same as for *^ . . 1 1 c- 1 ■ jyn. 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, two sugar, twelve yolks, two ounces of cornstarch, whole eggs, the grated rind of one lemon, two one stick of cinnamon, the grated rind and juice ounces of crushed almonds, one drop of bitter of one lemon. Line molds with puff paste and almond extract, three ounces of sugar

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