{"id":6140,"slug":"tartelette-of-pears","title":"Tartelette of pears","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one pound of flour","one-half pound of butter","two ounces of sugar","two eggs","one pinch of salt","one pony of water","peeled and sliced pears","a pinch of sugar","a very little cinnamon","one pint of apricot pulp","three-quarters of a pound of sugar"],"ingredients_norm":["flour","butter","sugar","egg","salt","pony of water","and sliced pear","little cinnamon","apricot pulp","quarters of pound of sugar"],"steps":["Rub the butter into the flour, then add the sugar, salt, eggs and water.","Work it lightly to a rather firm dough.","Line some tartelette molds thinly with the dough.","Peel and slice the pears and arrange them in the tartelette, put a pinch of sugar mixed with a very little cinnamon, on top.","Place in a pan and bake.","While they are baking mix one pint of apricot pulp with three-quarters of a pound of sugar, and boil for a few minutes.","When the tartelettes are done remove from the moulds, and use a brush to coat the tops with the apricot marmalade.","Allow to cool before serving."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w118:22","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"2e9364f10fc02783eff820ae6d0bcccf9ec7855a4ff548c0473839df0d1e6ae2","created_at":"2026-08-02T16:49:05Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/tartelette-of-pears"}