Tartelettes a la Balmoral

Ingredients

• Puff-paste for lining tartlet-moulds
• 2 eggs
• 2 oz. dried cherries
• 4 oz. butter
• 4 oz. caster sugar
• 1 oz. fecula or 1 oz. corn-flour
• 2 oz. crushed sponge-cakes
• 2 oz. lemon-peel

Method

1. 1

   Beat the butter and the sugar to a cream, add the egg-yolks one at a time; chop the cherries and peel very small, and add to the mixture; beat together with the powdered sponge-cakes.

2. 2

   Line the tartlet-moulds with puff-paste trimmings.

3. 3

   Whisk the whites of eggs to a stiff froth, and mix this with the corn-flour or fecula carefully into the mixture; fill up the lined moulds (not quite full), dust with sugar, place them on a tin, and bake in a moderate oven for eighteen minutes.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 535. The excerpt below is the record exactly as published.

Tartelettes a la Balmoral.— Puff-paste for lining tartlet-moulds, 2 eggs, 2 oz. dried cherries, 4 oz. butter, 4 oz. caster sugar, i oz. fecula or 1 oz. corn-flour, 2 oz. crushed sponge-cakes, 2 oz. lemon-peel

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