Name: Walnut Tarts
Ingredients: Sponge cake (see recipe); Icing (see recipe); Grenoble walnuts (for garnish)

Walnut Tarts

Ingredients

Sponge cake (see recipe)
Icing (see recipe)
Grenoble walnuts (for garnish)

Directions

Bake the sponge cake in a sheet 1 inch thick and let it cool.
Use a 2-inch round cutter to stamp out circles from the cake.
Sandwich two circles together with icing in between and cover the top and sides with icing.
Garnish each tart with half of a Grenoble walnut.

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.