| Cinnamon Tart |
| The Cookbook of Sabina Welserin (German) Translation (c) Valoise Armstrong 1998. |
|
Nim ain halb pfúnd mandel, mer oder minder, gestosen, darnach man sý will grosß machen, nim púterschmaltz, siben air, das weisß darúon, solchs dúrchainandergemischt, nachmals ain lot rerlen darúnder, doch der merer tail daraúfgestret vnnd die torten mit rossenwasser besprengt, aúch soll man darzú nemen vngeferlich ain 1/2 pfúnd zúcker, daranthon/jst aúch gút/ nemlich ain eitterlin vom kalb gesotten vnnd klaingehackt. Take a half pound of ground almonds, more or less, according to how large a tart one will make. Take butter and the whites from seven eggs. Mix everything together, afterwards put a half ounce of cinnamon into it, the largest part, however, sprinkled on top, and sprinkle the tart with rose water. Also take about a half pound of sugar and put it in. The white fat from a leg of veal, cooked and finely chopped, is also especially good. |
|
2 C
|
Ground Almonds |
|
1 C + 1 T
|
Sugar |
|
1 1/2
|
Sticks Softened Butter |
|
7
|
Egg Whites |
|
2T + 2 t
|
Cinnamonn |
| Rosewater | |
|
2
|
Pie Shells |
Mix Almonds and sugar; soften butter and work in well (like a pastry). Add slightly beaten egg whites & mix well. Add 1 Tb Cinnamon and mix well. Divide batter evenly between 2 pie shells. Mix 1 T + 2 t cinnamon with 1 T sugar to make the topping. Each pie gets 1 T +1 t of the topping sifted over it evenly. Spritz lightly with rose water. Bake at 350F for 1 hour.
