- ½ lb. of washed butter
- ½ lb. of flour
- ¼ pt. of water
- White of 1 egg
- 1 tbsp. of rum
- ¼ tsp. of baking powder
For the Cream.
- 1 pt. of cream
- 1½ tbsps. of flour
- 6 yolks of eggs
- 2 tbsps. of butter
- Rind of ½ lemon
- ¼ lb. of sugar
- ½ cup of blanched, ground almonds
Preparation: Flour, water, egg, rum and baking powder are mixed into a dough, the butter cut into bits and spread on, the dough folded over, rolled out and this repeated several times. Cut out 3 round layers and bake them each in a round baking pan to a golden color. Meanwhile mix the cream, flour, 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 12 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