—303—
butter, sugar, yolks of eggs, grated lemon rind and cook in double boiler to a thick cream, add the ½ cup of ground almonds, spread this cream between the layers and cover with the frosting. To make this, beat the whites of 4 eggs to a stiff froth, add 13 tablespoonfuls of sugar. After the frosting is on, put the tart into the oven again and bake to a golden yellow.
No. 67—CHERRY TART.
- ½ lb. of fresh butter
- ½ lb. of flour
- ¼ pt. of water
- White of 1 egg
- 1 tbsp. of rum
- ¼ tsp. baking powder
For the Filling.
- 2 qts. of stoned cherries
- 1 cup of sugar
For the Frosting.
- ¼ lb. blanched, ground almonds
- 5 eggs
- Sugar to taste
- 3 tbsps. of lemon juice
Preparation: Flour, water, egg, rum and baking powder are stirred to a dough and rolled out. The butter is cut into bits and spread on and the dough folded over and rolled out again; repeat this process 3 to 4 times and lastly put the dough into a round baking pan shaping it with a high rim. Now fill in the cherries and partly bake the cake. In the meantime prepare the frosting by mixing well 5 yolks of eggs, ground almonds, sugar, lemon juice and beaten whites of eggs. Bake the tart again to a nice color.
Remarks: This tart dough can also be made like Good Tart dough, in No. 93.
No. 68—STRAWBERRY OR RASPBERRY PUFF-TART.
- ½ lb. of washed butter
- ½ lb. of flour
- ¼ pt. of water
- White of 1 egg
- 1 tbsp. of rum
- ¼ tsp. baking powder
For the Filling.
- 2 qts. of strawberries
- 1 cup of sugar
- 1 qt. whipped cream
Preparation: Butter, flour, water, egg, rum and baking powder are stirred into a dough, rolled out and butter cut into bits and spread on, then folded up and rolled out again. Repeat this 3 to 4 times, cut out 3 layers which are baked to a nice color. The strawberries or raspberries are picked over, washed, mixed with sugar and whipped cream and spread between the layers. Cover with whipped cream.
