Tourte Meringuée, or Tart with Royal Icing

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Time
Cook: 30 min Total: 30 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
For the tart crust
For the filling
For the royal icing
Instructions (9)
  1. Lay a band of fine paste round the rim of a tart-dish.
  2. Fill it with any kind of fruit mixed with a moderate proportion of sugar.
  3. Roll out the cover very evenly.
  4. Moisten the edges of the paste.
  5. Press the cover edges to the dish edges carefully.
  6. Trim them off close to the dish.
  7. Spread equally over the top, to within rather more than an inch of the edge all round, the whites of three fresh eggs beaten to a quite solid froth and mixed quickly at the moment of using them with three tablespoonsful of dry sifted sugar.
  8. Put the tart into a moderately brisk oven.
  9. When the crust has risen well and the icing is set, either lay a sheet of writing-paper lightly over it, or draw it to a part of the oven where it will not take too much colour.
Original Text
TOURTE MERINGUÉE, OR TART WITH ROYAL ICING.[122] 122.  The limits to which we are obliged to confine this volume, compel us to omit many receipts which we would gladly insert; we have, therefore, rejected those which may be found in almost every English cookery book, for such as are, we apprehend, less known to the reader: this will account for the small number of receipts for pies and fruit tarts to be found in the present chapter. Lay a band of fine paste round the rim of a tart-dish, fill it with any kind of fruit mixed with a moderate proportion of sugar, roll out the cover very evenly, moisten the edges of the paste, press them together carefully, and trim them off close to the dish; spread equally over the top, to within rather more than an inch of the edge all round, the whites of three fresh eggs beaten to a quite solid froth and mixed quickly at the moment of using them with three tablespoonsful of dry sifted sugar. Put the tart into a moderately brisk oven, and when the crust has risen well and the icing is set, either lay a sheet of writing-paper lightly over it, or draw it to a part of the oven where it will not take too much colour. This is now a fashionable mode of icing tarts, and greatly improves their appearance. Bake half an hour.
Notes
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