White Almond Tart

Ingredients

• % lb. of butter
• % lb. of blanched, ground almonds
• % lb. of sugar
• 3 eggs
• 2 % tbsps. of baking powder
• % lb. of flour
• % cup of rum
• Powdered sugar

Method

1. 1

   Cream butter, sugar, and yolks, then add ground almonds, flour, baking powder, and beaten whites.

2. 2

   Butter a round pan, pour in batter, and bake until golden.

3. 3

   Mix rum with powdered sugar for frosting and spread on cooled tart.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 145. The excerpt below is the record exactly as published.

lb. of unblanched, ground almonds 1 large cup of powdered sugar 1 Vz tsps. baking powder For the Filling. 1 pt. of whipped cream % cup of sugar 1 tsp. of vanilla Preparation: Yolks of eggs and powdered sugar are beaten for 15 minutes, the ground almonds added, then the baking powder and the beaten whites of eggs. Bake in 3 layers, cool them, then spread on wlhipped cream mixed with sugar and vanilla, place the layers one on the other and cover the whole cake with whipped cream. The cake may be filled with fruit marmalade. — SOS- No. 73— HUNTER'S TART. 6 eggs 1 grated lemon rind % lb. of sugar 1 % tsps. of baking powder % lb. of fine flour For the Filling. Fruit marmalade or jelly For the Frosting. 2 whites of eggs 2 tbsps. of lemon juice % cup of sugar % lb. blanched, ground almonds Preparation : 4 yolks of eggs and 2 whole eggs are stirred with sugar 15 minutes, add 1 grated lemon rind, flour, baking powder, the beaten whites of 4 eggs. Butter a round, loose bottom pan, sprinkle with roll crumbs, put the batter in, and bake it in medium hot oven. When baked, spread it with mar- malade and then with the frosting. This is made by beating the whites of eggs to a stiff froth and mixing it with sugar, lemon juice and almonds. Then bake the cake again in a me- dium hot oven until the frosting is yellow. No. 74^FIRE TART. 7 hard boiled eggs % lb. sugar % lb. blanched, ground almonds Flour enough to make stiff dough For the Filling. Jelly or marmalade For Sprinkling. 14 lb. blanched, ground almonds % cup of sugar Preparation: Stir the yolks of the hard boiled eggs well with sugar, add the almonds, then the flour, enough to make a stiff dough. Butter a pan and cover the bottom of it with dough. Leave enough for strips. Then bake the tart in a slow oven, cool it and spread it with jelly or marmalade. Mix the ground almonds with ^ugar and sprinkle over the jelly, then arrange the strips of dough nicely over the top and bake again. Place something under the pan that the bottom of the tart will not get dark. -^ No. 75— WHITE ALMOND TART. % lb. of butter % lb. of blanched, ground % lb. of sugar almonds 3 eggs 2 % tbsps. of baking powder % lb. of flour For the Frosting. % cup of rum Powdered sugar

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