Almond Tarts
A recipe from 1836
Ingredients:
- 1/2 pound shelled sweet almonds
- 3 ounces shelled bitter almonds
- rose- water
- 1/4 pound of loaf sugar powdered
- 1/2 lemon
- fine paste
Instructions:
Blanch almonds. Beat them, a few at a time, in a mortar, mixing well. Add rose-water (a little at a time). When done, mix in the loaf sugar, the juice and grated peel of half a lemon. - Have some fine paste ready. Cut it into circular pieces about the size and thickness of a dollar. Put almond mixture into each piece of paste, heaping it up in the middle. Cover with lids and crimp the edges very neatly.
- Bake for about half an hour. Grate sugar over them when done.
Kelsey Conway
Backus-Page House Museum
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