Barberry Tart

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 (4)
For the tart filling
For the tart crust
Instructions (6)
  1. For one of moderate size, put into a dish bordered with paste three quarters of a pound of barberries stripped from their stalks, and six ounces of sugar in alternate layers.
  2. Pour over them three tablespoonsful of water.
  3. Put on the cover, and bake the tart for half an hour.
Another way
  1. Line a shallow tin pan with very thin crust.
  2. Mix the fruit and sugar well together with a spoon before they are laid in.
  3. Put bars of paste across instead of a cover; or it may be baked without either.
Original Text
BARBERRY TART. Barberries, with half their weight of fine brown sugar, when they are thoroughly ripe, and with two ounces more when they are not quite so, make an admirable tart. For one of moderate size, put into a dish bordered with paste three quarters of a pound of barberries stripped from their stalks, and six ounces of sugar in alternate layers; pour over them three tablespoonsful of water, put on the cover, and bake the tart for half an hour. Another way of making it is, to line a shallow tin pan with very thin crust, to mix the fruit and sugar well together with a spoon before they are laid in, and to put bars of paste across instead of a cover; or it may be baked without either.[123] 123.  The French make their fruit-tarts generally thus, in large shallow pans. Plums, split and stoned (or if of small kinds, left entire), cherries and currants freed from the stalks, and various other fruits, all rolled in plenty of sugar, are baked in the uncovered crust; or this is baked by itself, and then filled afterwards with fruit previously stewed tender.
Notes
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