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Plum Taets

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Plum Taets

Ingredients

Directions

  1. Simmer the plums until soft, then remove the stones and continue simmering.

  2. Strain the mixture through a sieve and sweeten to taste.

  3. Line 12 tart pans with a thin layer of paste.

  4. Add a rim of puff pastry around the edges, fill the pans with the plum mixture, and bake until the crust is 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.

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