{"id":7580,"slug":"tartlets","title":"TARTLETS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["puff paste","jam","meringue","beaten egg (optional)","one teaspoon of water (optional)"],"ingredients_norm":["puff paste","jam","meringue","egg","water"],"steps":["Roll puff paste one-eighth of an inch thick; cut it into squares; turn the points together into the middle and press slightly to make them stay.","Bake until thoroughly done; place a spoonful of jam in the centre of each; cover the jam with meringue and brown the meringue in a quick oven.","By brushing the top of the paste with beaten egg, diluted with one teaspoon of water, a glazed appearance may be obtained."],"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/12350","source_ref":"pg:12350:w78:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"4ebfc10bff016aefa7573824c654f472d7a7b703deaaa2d2a6b3625c8116d6c7","created_at":"2026-08-02T17:02:35Z","updated_at":"2026-08-02T17:02:35Z","notice":"Historical recipe, 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/tartlets"}