Barberry Tart
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- To every lb. of barberries
- 3/4 lb lump sugar
- paste
- LEAF IN PUFF-PASTE.]
Instructions
- Pick the barberries from the stalks, and put the fruit into a stone jar;
- place this jar in boiling water, and let it simmer very slowly until the fruit is soft;
- then put it into a preserving-pan with the sugar, and boil gently for 15 minutes;
- line a tartlet-pan with paste, bake it, and, when the paste is cold, fill with the barberries, and ornament the tart with a few baked leaves of paste, cut out, as shown in the engraving.