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RECIPES
FOR TARTS
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 TARTLETS
AND TARTS |
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| UTILIZING
LEFT-OVER PASTRY |
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| USES
OF PUFF PASTE |
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| RECIPES
FOR PASTRY |
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| APPLE
TARTS |
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| CREAM
TARTS |
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| OPEN
JAM TARTS |
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| CHOCOLATE
TARTS |
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| CREAM
STRAWBERRY TARTS |
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APPLE
TARTS
Pare, quarter, core and boil
in half a cupful of water, until quite soft, ten large, tart apples; beat
until very smooth and add the yolks of six eggs, or three whole ones, the
juice and grated outside rind of two lemons, half a cap of butter; one
and a half of sugar (or more, if not sufficiently sweet); beat all thoroughly,
line patty-pans with a puff paste and fill; bake five minutes in a hot
oven.
Meringue:
If desired very nice, cover
them when removed from the oven with the meringue
made of the whites of three eggs remaining, mixed with three tablespoonfuls
of sugar; return to the oven and delicately brown. |
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CREAM
TARTS
Make a rich, brittle crust,
with which cover your patty-pans, smoothing off the edges nicely and bake
well. While these "shells" are cooling, take one teacupful (more or less
according to the number of tarts you want) of perfectly sweet and fresh
cream, skimmed free of milk; put this into a large bowl or other deep dish,
and with your egg-beater whip it to a thick, stiff froth; add a heaping
tablespoonful of fine white sugar, with a teaspoonful (a small one) of
lemon or vanilla. Fill the cold shells with this and set in a cool place
till tea is ready. |
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OPEN
JAM TARTS
Time to bake until paste loosens
from the dish. Line shallow tin dish with puff paste, put in the jam, roll
out some of the paste, wet it lightly with the yolk of an egg beaten with
a little milk, and a tablespoonful of powdered sugar. Cut it in narrow
strips, then lay them across the tart, lay another strip around the edge,
trim off outside, and bake in a quick oven. |
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CHOCOLATE
TARTS
Four eggs, whites and yolks,
one-half cake of Baker's chocolate, grated, one tablespoonful of cornstarch,
dissolved in water, three tablespoonfuls of milk, four of white sugar,
two teaspoonfuls of vanilla, one saltspoonful of salt, one-half teaspoonful
of cinnamon, one teaspoonful of butter, melted; rub the chocolate smooth
in the milk and heat to boiling over the fire, then stir in the cornstarch.
Stir five minutes until well thickened, remove from the fire and pour into
a bowl. Beat all the yolks and the whites of two eggs well with the sugar,
and when the chocolate mixture is almost cold, put all together with the
flavoring and stir until light. Bake in open shells of pastry. When done,
cover with a meringue made of the whites of two eggs and two tablespoonfuls
of sugar flavored with a teaspoonful of lemon juice. Eat cold.
NOTE: These are nice
for tea, baked in patty-pans. |
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CREAM
STRAWBERRY TARTS
After picking over the berries
carefully, arrange them in layers in a deep pie-tin lined with puff paste,
sprinkling sugar thickly between each layer: fill the pie-tin pretty full,
pouring in a quantity of the juice: cover with a thick crust, with a slit
in the top and bake.
When the pie is baked,
pour into the slit in the top of the pie the following cream mixture:
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Take a small cupful of the cream,
heat it until it comes to a boil, then stir into it the whites of two eggs
beaten light, also a tablespoonful of white sugar and a teaspoonful of
cornstarch wet in cold milk.
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Boil all together a few moments
until quite smooth; set it aside and when cool pour it into the pie through
the slit in the crust.
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Serve it cold with powdered
sugar sifted over it.
NOTE: Raspberry, blackberry
and whortleberry may be made the same. |
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