Jam Tarts

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923

Source: A Handbook of Cookery for a Small House
Time: Cook: 20 min Total: 20 min
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (6)

A breakfast-cupful and a half of self-raising flour ↝ Wheat flour, white, all-purpose, self-rising, enriched [Cereal Grains and Pasta]
three ounces of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
a well-beaten egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
milk ↝ Milk, NFS [Milk, reduced fat]
jam ↝ Jam [Jams, syrups, toppings]

Instructions (10)

Mix flour, butter, egg, salt and milk into a stiff paste.
Roll the paste very thin.
Grease a plate with hot butter and let it cool.
Lay a thin layer of pastry on the greased plate.
Rub a little milk around the rim of the pastry.
Spread the jam over the pastry, not too thick.
Cut some pastry into thin strips.
Lay the pastry strips across the jam like the spokes of a wheel.
Bake in a quick oven for twenty minutes.
Be careful the jam is not too juicy.

Original Text

Jam Tarts

A breakfast-cupful and a half of self-raising flour, three ounces of fresh butter, a well-beaten egg, and[Pg 128] a little salt. Mix these ingredients with milk into a stiff paste. Roll it very thin and have ready a plate greased with hot butter and when cool lay a thin layer of pastry on the plate, rub a little milk round the rim and spread the jam over it not too thick. Cut some pastry in thin strips and lay across like the spokes of a wheel. Bake in a quick oven for twenty minutes. Be careful the jam is not too juicy.

Notes

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