Cherries tart
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- 4 ozs vanilled sugar
- Currant
- 1/2 pint cold milk
- Cream
Contains
MilkSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
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- Proceed as for tart ‘‘ a l’Anglaise.’’ Pick the bottom and put some sugar in powder.
- Garnish the tart with cherries, sour in preference and stoned.
- Press them well.
- (Place in bottom the hole where the stone has been removed.) Bake in hot oven and powder with vanilled sugar or nap with currant jelly.
- (See illustration, page 507.) Preserved cherries can be used in the same way.
- Cherries tart * a la Lorraine.’?
- — Garnish a circlet with fine short paste or remnants of puff-paste.
- Fill with stoned cherries, cooked in advance in syrup, dropped and cold.
- Do not press them too much in the tart and pour upon a cream made with 3 eggyolks mixed with 4 ozs vanilled sugar and 1/2 pint cold milk.
- Do not cook this cream, pour it on a tart which is placed in the oven.
- (lu order not to effect transport of liquid cream which would exceed the borders at the smaller shock.) Bake in hot oven.