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Transparent Tarts
Pies and Pastries
Historic

Open tarts of very thin paste, the filling unspecified (Moxon 1764), or with filling of egg, sugar and nutmeg (Eaton 1822).


Original Receipt in 'English Housewifry' by Elizabeth Moxon, 1764 (Moxon 1764)

182. To make TRANSPARENT TARTS.
Take a pound of flour well dried, beat one egg till it be very thin, then melt almost three quarters of a pound of butter without salt, and let it be cold enough to mix with an egg, then put it into the flour and make your paste, roll it very thin, when you are setting them into the oven wet them over with a little fair water, and grate a little sugar; if you bake them rightly they will be very nice.




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