cookbooks

Mantua Tart Recipe

(Torta Mantovana)



Flour, six ounces.

Sugar, six ounces.

Butter, five ounces.

Sweet almonds and pine-seeds, two ounces.

One whole egg.

Four egg-yolks.

A taste of lemon peel.



First work well with a ladle the eggs with the sugar, then pour the

flour little by little, still stirring, and finally the butter,

previously melted in a double steamer (bain-marie). Put the mixture in a

pie-dish greased with butter and sprinkled with flour or bread crumbs

ground. On top put the almonds and the pine-seeds. Cut the latter in

half and cut the almonds, previously skinned in warm water, each in

eight or ten pieces. This tart must not be thicker than one inch, so

that it can dry well in the oven, which must not be too hot.



Sprinkle with powdered sugar and serve cold.

Vote

1
2
3
4
5

Viewed 1895 times.


Other Recipes from Pastry, Sweets, Frozen Delicacie

Scrambled Eggs
Pudding Of Hazelnuts
Crisp Biscuits
Soft Biscuits
Biscuits Sultan
Margherita Cake
Mantua Tart
Curly Tart
Almond Cake
Corn Meal Cakes
Biscuit
Cake Madeleine
Almond Crisp-tart
Wafer Biscuits
Quince Cake
Portuguese Cake
Macaroons
Farina Cakes
Rice Tart
Farina Tart
Pudding Of Rice Meal
Bread Pudding
Potato Pudding
Lemon Pudding
Pudding Of Roasted Almonds