Tartelettes a la Parisienne

Ingredients

• 1 lb. of short crust for lining (No. 1943)
• 2 small eggs
• 1 oz. ground almonds
• 3 oz. caster sugar
• 3 oz. butter (fresh)
• 1 oz. patent corn-flour
• 2 oz. crushed cake-crumbs
• Genoise or sponge cakes
• 1 dessertspoonful lemon-juice
• 4 teaspoonful ground cinnamon
• 2 tablespoonfuls cream

Method

1. 1

   Roll out paste, stamp out rounds for tartlet-moulds, prick with a fork.

2. 2

   Cream butter with sugar, gradually add eggs, beat well, then add ground almonds.

3. 3

   Moisten corn-flour with cream, mix with the above.

4. 4

   Add cake-crumbs, lemon-juice, cinnamon, and ground almonds.

5. 5

   Fill lined tartlet-moulds, dredge with caster sugar, and bake for 15-20 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.

artelettes a la Par isienne. — \ lb. of short crust for lining (No. 1943), 2 small eggs, 1 oz. ground almonds, 3 oz. caster sugar, 3 oz. butter (fresh), 1 oz. patent corn-flour, 2 oz. crushed cake-crumbs, Genoise or sponge cakes, 1 dessertspoonful lemon-juice t 4 teaspoonful ground cinnamon, 2 tablespoonfuls cream

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