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Spanish Nut Tartlets

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Spanish Nut Tartlets

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

  1. Line deep tartlet pans with sugar paste.

  2. Put a little jam in the bottom of each tartlet.

  3. Fill the tartlets with hazel nut cake mixture.

  4. Bake the tartlets in a moderate oven at 350°F (175°C).

  5. Once cooled, ice them with fondant icing flavored with Kirsch water.

  6. Place a cherry in the center of each tartlet.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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