My Pet Recipes, Tried and True / Contributed by the Ladies and Friends of St. Andrew's Church, Quebec

by Various

MACAROON TART.

MR. JOSEPH FLEIG.

(Baker, Grenoble Hotel, N. Y.)

Make a paste of three quarters of a pound flour, five ounces of sugar, one half pound butter and two eggs. Roll part of this out to one fourth inch thick layer and spread over a round shallow cake pan about one half inch deep. Bake very slightly. When cold spread with thin layer of jam or jelly, then put with bag and star tube, stripes of macaroon over and bake in a slow oven nice and brown. Put some icing between the stripes after tart is baked.