Fruit Tartlets

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (0)
No ingredients extracted.
Instructions (8)
  1. Stew the fruit until tender, taking care to keep it whole, in plenty of water and sugar.
  2. Take out the fruit gently with a skimmer when done.
  3. Add a few drops of lemon juice to the syrup.
  4. Boil it until reduced to a thick syrup.
  5. Line several small tins with a short crust (No. IV. or V.).
  6. Fill with uncooked rice and bake.
  7. Take out the rice.
  8. Arrange the fruit in them and pour the syrup over.
Original Text
Fruit Tartlets Stew the fruit until tender, taking care to keep it whole, in plenty of water and sugar. Take out the fruit gently with a skimmer when done. Add a few drops of lemon juice to the syrup. Boil it until reduced to a thick syrup. Line several small tins with a short crust (No. IV. or V.). Fill with uncooked rice and bake. Take out the rice. Arrange the fruit in them and pour the syrup over.
Notes
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