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Raspberry Tarts

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

Oven, in the book's wordsA quick oven

Ingredients

Directions

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

  1. Roll out the tart paste into a long roll and cut it into small pieces.

  2. Roll each piece into an oval shape, about ¼ inch thick, large enough to cover your pans.

  3. Press the center of the paste lightly with your thumb and trim the edges with a thin knife.

  4. Notch the edges of the tart crust.

  5. Thin the raspberry jam with a little water.

  6. Fill the tarts about three-quarters full with the thinned jam.

  7. Bake in a 400°F (200°C) oven 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.

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