Swiss Tart

Ingredients

• 1 lb. of pastry flour
• 10 ozs. of butter
• 2 ozs. of fine sugar
• nearly )/> pint of milk
• some raspberry jam

Method

1. 1

   Make a short paste, roll out, cut into pieces, place on a baking tin, egg around the edge, fill with jam, bake.

2. 2

   Make a meringue mixture, spread over tarts, decorate with star shapes, sprinkle with pink sugar, and bake until golden brown.

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 20. The excerpt below is the record exactly as published.

Swiss Tart. Make a short paste as follows : Take 1 lb. of pastry flour, rub in 10 ozs. of butter, 2 ozs. of fine sugar and nearly )/> pint of milk ; mix this to a moderately stiff paste, then roll out, give it 2 turns, as we term it in pastry making ; then roll out about y2 inch in thickness, cut out pieces the size of a cheese plate, place these on a baking tin, egg around the edge and surround with a border of paste; place some raspberry jam

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