Tarts

Ingredients

• some puff paste (No. 364)
• about a quarter of an inch thick
• cut it in round cakes with a tin cutter about three inches across
• cut a piece out of half the cakes with a tin cutter about two inches across

Method

1. 1

   Wet the edges of the cakes with as little water as possible, and lay the rims of paste on each cake; bake in a moderately hot oven; lay them on a dish, and when quite cold, put preserved fruit in each tart.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 90. The excerpt below is the record exactly as published.

tarts in the usual way. The boiled rinds may be omitted. Put tho mince-meat in a jar ; tie a paper over, and keep it in a dry cool place. No. 351.— Orange Tartlet. One ounce of fresh butter, the yolk of one egg, boiled hard, and quarter of a pound of orange marmalade. Mash the yolk of egg with the butter, and mix with the mannalade. A small quantity of Savoy biscuit may also be added. Cover a plate or a large scolloped tartlet-tin with puff paste ; pour in the mixture, and bake in a moderately hot oven. VEGETARIAN COOKERY. 157 No. 352. — Prune Tart. Scald the prunes, and after taking out the stones, put them into a saucepan with a little water and sugar ; simmer over a slow fire about ten minutes ; then pour them into a basin, and when rather cool, add a little raspberry vinegar or lemon -juice. Line a flat dish with paste ; put in the prunes ; cover with paste, and bake in a moderately hot oven. No. 353. — Tarts. Koll out some puff paste (No. 364) about a quarter of an inch thick ; cut it in round cakes with a tin eutter about three inches across ; then cut a piece out of half the cakes with a tin cutter about two inches across

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