Vienna Tart
From With a saucepan over the sea, 1902
Serves 8
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 67. The excerpt below is the record exactly as published.
VIENNA TARTS. Mix 6 ounces of granulated sugar, 6 ounces of flour, 6 eggs, and 6 ounces of fresh butter. The 901 With a Saucepan over the Sea butter must be melted, and added last. Beat welly for at least lo minutes, before adding the butter, then lo minutes more, and pour into a tin, thinly ; bake it in a moderate oven until brown. Cut with a sharp knife into strips, 2x4 inches, spread with jam, and put together, covering the tops with whipped cream and chopped nuts. GOOSEBERRY TARTS. (England.) Make as many shells of puff paste as required ; bake them until light; when cold, fill them half- way with gooseberries cooked to a puree, and cover with whipped cream, sweetened. Serve at afternoon tea. VIENNA TART. Roll out some good puff paste, line a plate with it, and bake it, then fill it with a rich custard, flavored with lemon or vanilla; when firm, put a circle of cooked peaches, halved, around the edge, then one of green gages inside of that, and fill the centre with cherries
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