Tartelette of Pears

Ingredients

• one pound of flour
• one-half pound of butter
• two ounces of sugar
• two eggs
• one pinch of salt
• one pony of water
• a pinch of sugar mixed with a very little cinnamon
• one pint of apricot pulp
• three-quarters of a pound of sugar

Method

1. 1

   Rub butter into flour, add sugar, salt, eggs, and water to make a firm dough.

2. 2

   Line molds with dough, arrange sliced pears, sprinkle with sugar and cinnamon, and bake.

3. 3

   Coat tops with boiled apricot marmalade after baking.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 242. The excerpt below is the record exactly as published.

Tartelette of pears. One pound of flour, one-half pound of butter, two ounces of sugar, two eggs, one pinch of salt and one pony of water. Rub the butter into the flour, then add the sugar, salt, eggs and water. Work it lightly to a rather firm dough. Line some tartelette molds thinly with the dough. Peel and slice the pears and arrange them in the tartelette, put a pinch of sugar mixed with a very little cinnamon, on top. Place in a pan and bake. While they are baking mix one pint of apricot pulp with three-quarters of a pound of sugar

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