Ingredients.—½ a lb. of short paste (No. 1667, or 1668), raspberry jam, 2 ozs. of ground almonds, 2 ozs. of castor sugar, 2 ozs. of butter, 2 yolks of eggs, 1 white of egg, essence of almonds.
Method.—Cream the butter and sugar together until thick and white, stir in the 2 yolks, and 1 white of egg, add the almonds, also a few drops of essence of almonds, and beat well. Line a flat dish with the pastry, place a good layer of jam on the bottom, and spread the mixture lightly on the top of it. Bake in a quick oven for about ½ an hour, and serve either hot or cold.
Time.—About 1 hour. Average Cost, 1s. 3d. Sufficient for 7 or 8 persons.
1684.—BAKEWELL TART. (Another Method.)
Ingredients.—6 ozs. of short crust (No. 1667, or 1668), 2 ozs. of butter, 2 ozs. of castor sugar, 2 ozs. of breadcrumbs, 1 egg, 2 tablespoonfuls of raspberry jam, almond essence.
Method.—Cream the butter and sugar well together, stir in the egg, add the breadcrumbs and a few drops of almond essence, and mix well. Line a dish with the paste, add a good layer of raspberry jam, and spread the mixture on the top of it. Bake about ½ an hour in a quick oven.
Time.—From 1 to 1¼ hours. Average Cost, 10d. to 1s. Sufficient for 6 or 7 persons.
1685.—BALMORAL TARTLETS. (Fr.—Tartelettes à la Balmoral.)
Ingredients.—1 oz. of butter, 1 oz. of castor sugar, ½ an oz. of cake-crumbs, ½ an oz. of glacé cherries, cut into small dice, ½ an oz. of candied peel finely-shredded, ¾ of an oz. of cornflour, or potato flour, 1 egg, short crust (No. 1667).
Method.—Make the paste as directed, and line 12 patty-pans. Cream the butter and sugar until thick and white, stir in the yolk of the egg, add the cake-crumbs, cherries, peel and cornflour. Whip the white of egg stiffly, stir it in lightly, and fill the patty-cases with the preparation. Cross 2 narrow strips of paste on the top of each tartlet, and bake for about 20 minutes in a moderate oven.
Time.—To prepare and bake, from 1 to 1¼ hours. Average Cost, 1s. 2d. Sufficient for 12 small tartlets.
1686.—BARBERRY TARTLETS. (Fr.—Tartelettes d'Epines-vinettes.)
Ingredients.—Short paste (No. 1667, or 1668), 1 lb of barberries, ½ a lb. of moist sugar, or to taste.