Tarts, Tartlets, Etc.

Ingredients

• Short paste
• eight ounces of ground almonds
• eight ounces of castor sugar
• three-fourths of an ounce of cornflour
• one ounce of butter
• two whole eggs
• two yolks of eggs
• raspberry or strawberry jam
• nutmeg

Method

1. 1

   Beat the eggs, add them gradually to the cornflour and stir until perfectly smooth.

2. 2

   Add the sugar, almonds, butter (melted) and a pinch of nutmeg.

3. 3

   Line nine or ten patty pans with paste, spread about one teaspoonful of jam on the bottom of each one, and fill with the mixture.

4. 4

   Bake from twenty to twenty-five minutes in a moderately hot oven.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 166. The excerpt below is the record exactly as published.

Tarts, Tartlets, Etc. INGREDIENTS. — Short paste, eight ounces of ground almonds, eight ounces of castor sugar, three-fourths of an ounce of cornflour, one ounce of butter, two whole eggs, two yolks of eggs, raspberry or strawberry jam, nutmeg

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