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Tart of Preserved Fruit

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Tart of Preserved Fruit

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. Preheat the oven to 350°F (175°C).

  2. Roll out the pastry dough and line a tart dish with it.

  3. Create a light edge of pastry around the rim.

  4. Fill the dish with preserved fruit or marmalade.

  5. Roll out thin strips of pastry and arrange them in a lattice pattern over the top.

  6. Trim the edges of the lattice with sharp scissors.

  7. Bake for 30 minutes.

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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