Preparation: Cream the butter with sugar, egg yolks and brandy, and add the flour. Roll out the dough and line a round, loose bottom pan with it. Strew with ½ cup of cracker crumbs and ¼ lb. blanched, ground almonds. Spread the fruit on the almonds. This dough is very good for any kind of Fruit Tart.
No. 94—CHOCOLATE TART No. 2.
- 6 eggs
- 1 cup sugar
- ⅛ lb. chopped bitter chocolate
- 20 chopped almonds
- ½ cup of flour
- 1 heaping tsp. of baking powder
For Filling.
- 1 pt. of whipped cream
Preparation: Beat the whites of eggs to a stiff froth, add the chopped bitter chocolate and almonds, then yolks of eggs and sugar, and lastly the flour and baking powder. Bake in two layers. A little before serving, spread whipped cream between the layers.
No. 95—FILLED SAND TART.
Sand tart batter as in [No. 82].
For Filling.
- 1 glass of fine fruit marmalade