Rice Tart


Milk, one quart.

Rice, seven ounces.

Sugar, five and a half ounces.

Sweet almonds with four bitter ones, three and a half ounces.

Candied cedar (angelica), one ounce.

Three whole eggs.

Five egg-yolks.

Taste of lemon peel.

A pinch of salt.


Skin the almonds and grind or pound them with two tablespoonfuls of the sugar.

Cut the candied cedar in very small cubes. Cook the rice in the milk until it is quite firm, put in all the ingredients except the eggs, which are added when the mixture is cold.

Put the entire mixture in a baking tin greased with butter and sprinkled with bread crumbs ground fine, harden in the oven and after 24 hours cut the tart into diamonds. When serving dust with powdered sugar.

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Curly Tart


Sweet almonds with a few bitter ones, four ounces,

Granulated sugar, six ounces,

Candied fruits or angelica, 2½ ounces,

Butter, two ounces,

Lemon peel.


Mix two eggs with flour, flatten the paste to a thin sheet on a bread board and cut into thin noodles.

In a corner of the bread board make a heap of the almonds with the sugar, the candied fruit cut in pieces and the grated lemon peel. All this cut and crush so as to reduce the mixture in little pieces.

Then take a pie-dish and without greasing it, spread a layer of noodles on the bottom, then pour part of the mixture, then another layer of noodles and continue until there remains no more material, trying to have the tart at least one inch thick.

When it is so prepared cover with the melted butter, using a brush to apply it evenly.

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Mantua Tart


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.

Baking Directions:

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.

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