Tartelettes aux Framboises

Ingredients

• 1 punnet raspberries (picked)
• ^ glass brandy
• pint syrup
• f lb. Coombs's self-raising flour
• 6 oz. butter
• oz. butter
• oz. sugar
• 2 yolks of eggs
• a little water
• and milk

Method

1. 1

   Sift the flour into a basin, rub in the butter, add the sugar, mix the yolk of egg with a little milk.

2. 2

   Add a pinch of salt and combine.

3. 3

   Work into a smooth paste, adding water if needed.

4. 4

   Roll out, stamp out rounds, and line buttered tartlet moulds; fill with rice and bake.

5. 5

   Boil syrup, add raspberries, cook briefly, add brandy, and cool.

6. 6

   Drain and fill tartlet cases with raspberries.

7. 7

   Reduce syrup and pour over tartlets, serve cold.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 532. The excerpt below is the record exactly as published.

Tartelettes aux Frmnboises. — 1 punnet raspberries (picked), ^ glass brandy, \ pint syrup, f lb. Coombs's self-raising flour, 6 oz. butter, \ oz. butter, ^ oz. sugar, 2 yolks of eggs, a little water, and milk

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