FoodNetArchive

The art of German cooking and baking

1922

Page 144 · 6 recipe records on this page

Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Preparation: The preparation of the dough is the same as given under No. 60. The dough is rolled out, put into a buttered, round, loose bottom pan with a high rim, partly baked and spread thick with apple sauce. The 6 whites of eggs are beaten to a stiff froth, sugar and ground almonds mixed in and this frosting spread on the sauce. Now the tart is baked again to a nice light brown color. Remarks: This tart dough can be made like Good Tart dough, in No. 93, a very good recipe. No. 63— ORANGE TART. 8 yolks of eggs % lb. unblanched, ground % lb. of sugar almonds Juice of 2 large oranges 2 tsps. of baking powder✪ Orange Tart Preparation : Yolks of eggs and sugar are stirred V^ hour, almonds and orange juice mixed in, then the baking powder and beaten whites of eggs. This dough is put into a buttered, round, loose bottom' pan, strewn with bread crumbs and baked % hour in medium hot oven. —302— No. 64^RICE TART WITH ORANGES. % lb. of washed butter % lb. ol sugar % lb. of flour V4, tsp. of baking powder 2 eggs For the Filling. % lb. of rice V2 pt. of white wine 1 lb. of .sugar Juice of 1 lemon Juice and rind of I orange 4 eggs✪ Rice Tart with Oranges Preparation: The preparation of the dough is the same as No. 61. The douglh is rolled out and put into the pan, mak- ing a high rim, and baked. The rice is cooked done but not mushy in 3 qts. of water. Then pour off the water, add white wine, lemon juice, orange juice, grated rind of % orange and sugar mixed with the rice to simmer ^4 hour. The yolks of eggs and the beaten Whites are added and this mixture spread thick on the tart which is baked 20 minutes more in a medium hot oven. Instead of baking this dough, the batter may be prepared for the tart according to No. 93. No. 65— BREAD TART. 12 eggs 1% cups of blanched, ground 1 lb. powdered sugar almonds 1 pt. grated rye bread 1 tbsp. of citron 1 tbsp. of cinnamon % tsp. of cardamom 1% tsps. of baking powder✪ Bread Tart Preparation : Yolks of eggs and sugar are stirred 20 min- utes, then bread, cinnamon, almonds, citron, cardamom, bak- ing powder and beaten whites of eggs mixed in. A round, loose bottom pan is buttered, the batter filled in and the tart baked in a slow oven. You can cover the tart with a choco- late frosting. No. 66— PUFF-PASTE TART WITH CREAM. % lb. of washed butter White of 1 egg % lb. of flour 1 tbsp. of rum % pt. of water % tsp. of baking powder For the Cream. 1 pt. of cream Rind of Vz lemon 1 % tbsps. of flour % lb. of sugar 6 yolks of eggs % cup of blanched, ground 2 tbsps. of butter✪ Puff-Paste Tart with Cream almonds Preparation: Flour, water, tgg, 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. —3,03— butter, sugar, yolks of eggs, grated lemon rind and cook in double boiler to a thick cream, add the % cup of ground al- monds, 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. % lb. of fresh butter White of 1 egg % lb. of flour 1 tbsp. of rum % pt. of water % tsp. baking powder For the Filling. 2 qts. of stoned cherries 1 cup of sugar For the Frosting. % lb. blanched, ground almonds Sugar to taste 5 eggs 3 tbsps. of lemon juice✪ Cherry Tart