Tarte a l'Allemande aux Cerises

Ingredients

• TWO ounces of flour
• three of butter
• three of castor sugar
• the yolk of one egg

Method

1. 1

   Mix with enough water to make a stiff paste, roll out rather thin, and line a pastry ring.

2. 2

   Fill in with rice and bake until a good color.

3. 3

   When cooked, turn out the rice and return the pastry to the oven to glaze.

4. 4

   Fill in with ripe strawberries or raspberries, and pour over a thick puree made of the fruit flavored with Kirsch.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 82. The excerpt below is the record exactly as published.

TWO ounces of flour, three of butter, three of castor sugar, the yolk of one egg. Mix with enough water to make a stiff paste, roll out rather 264 TARTE A L’ALLEMANDE AUX CERISES

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