Bartemian Tarts
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
Method
Roll pastry thin and cut out large rounds or cakes of it.
Beat egg, add sugar, Crisco, lemon rind and strained juice, salt, citron, and raisins.
Mix and put a tablespoonful of the mixture on each pastry round.
Wet edges of paste and fold like an old-fashioned turnover.
Lay turnovers on greased tins and bake in a hot oven at 400 degrees Fahrenheit for 12 to 15 minutes.
Original recipe, verbatim
Bartemian Tarts
1 cupful sugar 1 egg
1 lemon 1 cupful raisins
yi lb. chopped candied citron 1 tablespoonful melted
peel Crisco
Crisco flake pastry yi teaspoonful salt
Roll pastry thin and cut out large cakes of it. Beat egg, add sugar,
Crisco, rind and strained juice of lemon, salt, citron, and raisins. Mix and
put tablespoonful of mixture on each of pastry cakes, wet edges of paste
and fold like old fashioned turn o.ver. Do not stick with fork or juice will
run out. Lay turn overs on Criscoed tins and bike in hot oven from twelve
to fifteen minutes.
Sufficient for twelve tarts.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.