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Dessert

Jelly Tarts

A baked tart made with lemon juice dough and stiff jelly filling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Jelly Tarts

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the dough

  1. Make the dough like Lemon Sugar Cookies, using only 1 tablespoon of lemon juice.

Shape and fill

  1. Drop spoonfuls of the dough onto a greased baking sheet.

  2. Make a slight depression in the middle of each cookie.

  3. Fill each depression with stiff jelly.

Bake

  1. Bake in a hot oven at 400°F (200°C) until golden.

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.

Explore the science

What each ingredient does

Lemon juice
Adds a bright acidic flavor that balances the sweetness of the dough.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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