Tarts

Ingredients

• Roll out rich pie crust quite thin
• put a generous spoonful of jam on each
• cut very delicate strips of crust
• wet the edges of the slats

Method

1. 1

   Roll out rich pie crust quite thin and cut into three-cornered pieces.

2. 2

   Bend the edges upward and put a generous spoonful of jam on each, cut very delicate strips of crust, and place across like slats; wet the edges of the slats and press them firmly against the edges of the tart.

3. 3

   Bake quickly.

As published

This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 10. The excerpt below is the record exactly as published.

Tarts. Supper— Scalloped Oysters. Bread and Butter. Apple Sauce. Cake. Tea. Tarts.— Roll out rich pie crust quite thin and cut into three-cor- nered pieces. Bend the edges upward and put a generous spoonful nf jam on each, cut very delicate strips of crust, and place across like slats ; wet the edges of the slats

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