Recipe: Sand Tarts

(Sufficient for 6 Dozen Tarts)

  •  1/2 c. shortening
  •  1 c. sugar
  •  1 egg
  •  1-3/4 c. flour
  •  2 tsp. baking powder
  •  1/4 tsp. cinnamon
  •  1 egg white
  •  Blanched almonds

Cream the shortening and add the sugar and the egg. Sift together the flour, baking powder, and cinnamon, and add these to the mixture. Fold in the beaten egg white. Roll as thin as possible and cut. Split blanched almonds, and after putting the cookies on the cooky sheet, place several halves of almonds in any desirable position on the cookies. Bake in a quick oven until light brown.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)

Recipe: Patties or Shells for Tarts

Roll out a nice puff paste thin; cut out with a glass or cookie-cutter and with a Wine-glass or smaller cutter, cut out the centre of two out of three; lay the rings thus made on the third, and bake at once. May be used for veal or Oyster patties, or filled with jelly, jam or preserves, as tarts. Or shells may be made by lining patty-pans with paste. If the paste is light, the shells will be fine. Filled with jelly and covered with MERINGUE (tablespoonful of sugar to the white of one egg) and browned in oven, they are very nice to serve for tea.

If the cutters are dipped in hot water, the edges of the tartlets will rise much higher and smoother when baking.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Banbury Tarts

  • 1 cup raisins Juice and rind of 1 lemon
  • ¾ cup sugar ¼ cup sifted crumbs

Seed and chop raisins, and mix with sugar, lemon, and crumbs. Roll paste one-eighth inch thick, and cut in three-inch rounds; put half a tablespoon of raisin mixture on half of each round, moisten edges with water, fold double, and press edges firmly together. Prick with a fork, and bake in a hot oven about fifteen minutes.

Better Meals for Less Money, by Mary Green (Year 1909)

Recipe: Blancmange Tartlets

1 pint of milk, 3 oz. of ground rice, 1 teaspoonful of sugar, a few drops of almond essence, any kind of jam preferred. Make a blancmange, of the milk, ground rice, and flavouring; grease some patty pans, fill them with the blancmange mixture, place a spoonful of jam on every tartlet, and bake them 10 minutes.

The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)

Recipe: Cherry Tartlets

  •  1 pound cherries.
  •  ¼ pound white sugar.
  •  ½ pint water.
  •  Short paste.

Place the sugar and water in an enamelled stewpan over a gentle heat; remove the stalks, and place the cherries in this syrup; boil gently until tender, removing the scum as it rises. Have ready one dozen little tartlet tins, line them with the paste, bake for ten minutes, then fill them with cherries and a little syrup, and finish baking.

New Vegetarian Dishes, by Mrs. Bowdich (Year 1892)

Recipe: Open Jam Tarts

Time to bake until paste loosens from the dish. Line shallow tin dish with puff paste, put in the jam, roll out some of the paste, wet it lightly with the yolk of an egg beaten with a little milk, and a tablespoonful of powdered sugar. Cut it in narrow strips, then lay them across the tart, lay another strip around the edge, trim off outside, and bake in a quick oven.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Cream Tarts

Make a rich, brittle crust, with which cover your patty-pans, smoothing off the edges nicely and bake well. While these “shells” are cooling, take one teacupful (more or less according to the number of tarts you want) of perfectly sweet and fresh cream, skimmed free of milk; put this into a large bowl or other deep dish, and with your egg-beater whip it to a thick, stiff froth; add a heaping tablespoonful of fine white sugar, with a teaspoonful (a small one) of lemon or vanilla. Fill the cold shells with this and set in a cool place till tea is ready.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)