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📝 Description
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🥘 Ingredients
1-1/2 lb. of cherries, 2 small tablespoonfuls of moist sugar, 1/2 lb. of short crust, No. 1210 or 1211.
👨🍳 Method
Pick the stalks from the cherries, put them, with the sugar, into a _deep_ pie-dish just capable of holding them, with a small cup placed upside down in the midst of them. Make a short crust with 1/2 lb. of flour, by either of the recipes 1210 or 1211; lay a border round the edge of the dish; put on the cover, and ornament the edges; bake in a brisk oven from 1/2 hour to 40 minutes; strew finely-sifted sugar over, and serve hot or cold, although the latter is the more usual mode. It is more economical to make two or three tarts at one time, as the trimmings from one tart answer for lining the edges of the dish for another, and so much paste is not required as when they are made singly. Unless for family use, never make fruit pies in very _large_ dishes; select them, however, as deep as possible.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's Cherry Tart this week, and I must say, the simplicity of the recipe is its greatest charm. I found the use of a small cup placed upside down in the middle of the cherries to be an ingenious trick—it creates a perfect well for the fruit to settle into, ensuring an even distribution and a beautifully presented tart. This recipe is perfect for the modern weeknight cook seeking a touch of vintage elegance. The deep pie dish and the suggestion to make multiple tarts at once speak to a time when efficiency and presentation were equally valued. I appreciated the flexibility in serving it hot or cold, making it a versatile dessert for any occasion. Next time, I'll be sure to make a few at once, as Mrs. Beeton advised, to enjoy the economical benefits and have a ready supply of sweet treats.
