Strawberry Tart (open)
From Puddings and pastry à la mode, 1889
May be eaten hot or cold.
Presented as published in 1889. 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 Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 24. The excerpt below is the record exactly as published.
Strawberry Tart (open). Line an open tart-dish with puff-paste, fill it with rice or barley and bake it, and when baked take out the rice, etc., and have ready to put in a pound of strawberries which have been boiled with a pound of sifted sugar and a little water. The syrup should be boiled up and then poured through a sieve over the fruit. May be eaten hot or cold. 56 PUDDINGS AND PASTRY Strawberry Tartlets. Line some tartlet- tins with puff-paste. Pinch the edge of the paste a little higher than the tin and place a dummy of baked paste and flour in the centre of each tartlet ; bake them, remove the dummies, and sift a little castor sugar over, and salamander them. Have ready sufficient straw- berries, with the stalks removed, in a basin, and pour on them some boiling syrup made by boiling half a pound of lump sugar in a gill of water
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