TART SHELLS

Originally Published:
Everyday Cookbook, Unknown
Original Images:

Roll out thin a nice puff-paste, cut out with a glass or biscuit cutter, with a wine-glass or smaller cup cut out the centre of two out of three of these, lay the rings thus made on the third, and bake immediately; or shells may be made by lining patty-pans with paste. If the paste is light, the shell will be fine, and may be used for tarts or oyster patties. Filled with jelly and covered with meringue (tablespoon sugar to white of one egg), and browned in oven they are very nice to serve for tea.

TARTLETS

Originally Published:
Everyday Cookbook, Unknown
Original Images:

Puff-paste, the white of an egg, pounded sugar. Mode.---Roll some good puff-paste out thin, and cut it into two and a half inch squares; brush each square over with the white of an egg, then fold down the corners, so that they all meet in the middle of each piece of paste, slightly press the two pieces together, brush them over with the egg, sift over sugar, and bake in a nice quick oven for about a quarter of an hour. When they are done, make a little hole in the middle of the paste, and fill it up with apricot jam, marmalade, or red-currant jelly. Pile them high in the centre of a dish, on a napkin, and garnish with the same preserve the tartlets are filled with.

LEMON TARTS

Originally Published:
Everyday Cookbook, Unknown
Original Images:

Mix well together the juice and grated rind of two lemons, two cups of sugar, two eggs, and the crumbs of sponge cake; beat it all together until smooth; put into twelve patty-pans lined with puff-paste, and bake until the crust is done.

Date Tart

Originally Published:
Eastern Star Cookbook, 1923
Original Images:
Contributed by: Beryl Thompson

Three eggs, beaten separate; 1 cup sugar, 1/2 pound chopped dates, 1 cup walnuts, 1 cup bread crumbs, 1 teaspoonful Royal baking powder, pinch of salt. Mix well, adding whites of eggs. Bake in shallow pan. Break in pieces and serve with whipped cream.

Banbury Tarts

Originally Published:
Eastern Star Cookbook, 1923
Original Images:
Contributed by: Mrs. F. A. Barbour

One cup raisins, 1 egg, 1 cup sugar, 1 cracker, juice and grated rind of 1 lemon. Chop raisins, add sugar, egg, slightly beaten, cracker, finely rolled, and lemon juice and rind. Roll puff paste into a long sheet, cover with mixture. Put on this another sheet of the paste, prick well and bake in a moderately hot oven till nicely browned. Cut into pieces 3 1/2 inches long by 2 inches wide. I vary this recipe by using peach and orange conserve, any kind of juice or well-seasoned mincemeat.

Lemon Tarts

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Mix well together the juice and grated rind of two lemons,
two cups of sugar, 2 eggs, and the crumbs of sponge cake; beat
it all together until smooth; put into 12 patty-pans lined-with puff-
paste, and bake until the crust is done.

Florendines, or Fruit Tarts

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Can be made of any fruit, stewed if possible in its own juice
or with as little water as possible; sweeten well after cooking.
Line small crimped pans with puff paste or rich pie crust and
bake them. While still warm drop in the fruit and return to the
oven for 10 minutes.

Apple Puffs

Originally Published:
Presbyterian King’s Daughters Cook Book, 194?
Original Images:

Contributed by: Mrs. A. B. McEachern

2 cups flour, 4 tsps. baking powder, 1/2 tsp. salt, 1/4 cup butter or margarine, 1/2 tsp. cinnamon, 2 apples, 2/3 cup milk, 1/2 tsp. nutmeg, 1 1/2 tbsps. sugar (or 2 tbsps.), 2 eggs.

Sift flour, baking powder and salt together. Cut in fat and add milk to which the beaten eggs have been added. Drop mixture into greased muffin pans. Arrange peeled and sliced apples on top, pushing apples into dough. Sprinkle top with the sugar, cinnamon and nutmeg. Bake in a hot oven 20 or 30 minutes. Serve with any desired sauce.

Paganini Tarts

Originally Published:
Miss Vernon’s Recipes, Unknown
Original Images:

Cut puff paste into pieces two inches square. Fold in the corners until
they meet in the center. Brush first with white of egg, that they may stay in
place. Bake in a quick oven. When done fill with jam or jelly and cover with
a meringue. When it is brown they are ready to serve

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