Posted by: hearttohearthcookery | June 15, 2020

Rayse a Tart-A Taste of Hearth Cooking

After the mixture of plums, cream, eggs, sugar, ginger and roseflower water is cold for the receipt (receipe) "Plum Tart-my Lady Sheldons Receipt", rayse a tart and put it into, cut a cover and bake it.

After the mixture of strained plums, cream, eggs, sugar, ginger and roseflower water is cold for the receipt (recipe) Plum Tart-my Lady Sheldons Receipt,  rayse a tart and put it into; cutt a cover and Ice it.  As this was part of my outside pandemic cooking I was using a bake kettle and not a bake oven in which I could set an icing so as pictured I used an egg yolk wash on the cut hearts.

Visit my website at:   www.hearttohearthcookery.com

 

Posted in culinary history, food, food history, Plums, receipts, recipes, tarts | Tags: , , ,

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Responses

  1. beth's avatar

    how pretty (and delicious, I bet )

    By: beth on June 15, 2020
    at 7:06 am

    Reply

  2. hearttohearthcookery's avatar

    Thank you! Wait until you see it come out of the bake oven! I was very pleased with the results!

    By: hearttohearthcookery on June 15, 2020
    at 7:27 am

    Reply


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