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Classic
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page 134
them separately on a buttered plate to be baked. When baked and ready to be
served, place the largest undermost and the rest in order of size. Beat some
whites of eggs to a froth and mix it with half a pound fine sugar and a few
lemon drops. Polish the tarts with this and sprinkle the surface with coarser
sugar. Put it in a moderate hot oven for a few minutes and then serve.
English blind tart.
Take already prepared tart or cake dough and proceed as in the foregoing number.
When cut, put it on a platter spread with buttered paper and put some preserves
on top; then wet with water and another cut on the first one. Then take a
feather dipped in whites of eggs and pass it lightly over the surface. Bake in
oven and when done sprinkle with sugar after which pass into the oven again to
be glazed.
Almond tart.
Take a pound of almonds, 1 pound sugar, and pound them separately; break 24 eggs
and part the yolks from the whites,
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