1331. FRUIT TARTS IN GENERAL

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
For tarts using peaches, apricots, or larger plums
For tarts using cherries, damsons, raspberries, and currants
For covering the tarts
For topping
Instructions (7)
  1. When peaches, apricots, or any of the larger kinds of plums are used for making tarts, remove the stones, and bake out and blanch the kernels.
  2. Arrange the fruit neatly in the tart-dish in the form of a dome, with the kernels amongst it.
  3. Strewn some sifted sugar over all.
  4. Cover the tarts with tart-paste.
  5. Finish as directed in the foregoing case (recipe 1330).
  6. For making cherry, damson, raspberry, and current tarts, follow the same directions as above.
  7. Note: the stones need not be removed from cherries and damsons.
Original Text
1331. FRUIT TARTS IN GENERAL.* When peaches, apricots, or any of the larger kinds of plums are used for making tarts, the stones should be removed, and the kernels baked out and blanched; the fruit should be then neatly arranged in the tart-dish in the form of a dome, with the kernels amongst it, and some sifted sugar strewn over all. These tarts should invariably be covered with tart-paste, and finished as directed in the foregoing case. For making cherry, damson, raspberry, and current tarts, follow the same directions; except that the stones need not be removed from the two first of these.
Notes
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