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Cranberry Tarts

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 3 ingredients

  1. Cranberry sauce
  2. a spoonful of whipped cream
  3. a cupful of powdered sugar

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

  1. Line patty pans with leaf paste, and bake in a quick oven.
  2. When cool, fill with a thick jellied cranberry sauce, and cover with a meringue made with the white of an ^gg, whipped stiff, and a cupful of powdered sugar.
  3. Set in a moderate oven until tinged a pale straw color.
  4. Or, instead of the meringue, drop a spoonful of whipped cream on each just before serving.

Plating

Cookware for this recipe

  • Cake tin
  • Whisk
Source not stated by archive.org
Credit

From Two hundred recipes for making desserts, including French pastries (1912), printed page 17, digitised by the Internet Archive: https://archive.org/details/twohundredrecipe00huls

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.