Strawberry Tarts, St. Honore Style Recipe ingredients

To prepare this Strawberry Tarts, St. Honore Style Recipe, first bake the pastry over inverted tins as for "peach tarts." Remove from the tin and half fill with St. Honore cream, then finish filling with strawberries cut in halves and mixed with sugar.

PEACH TARTS

Cover inverted individual tins with pastry (it will take but a small piece for two tins, a little "left over" will answer). Set the tins on a pie tin to keep the edge of the paste from the oven. Prick the paste all over with a fork and let bake. It will take about eight minutes. Remove the pastry from the tins and set it onto individual plates. Put a canned peach in each piece of pastry. Pipe whipped cream above and sprinkle the cream with fine-chopped pistachio nuts. Or fill the hollow spaces in the center and around the peach with jelly or marmalade and put a blanched almond in the center of the peach. Serve with the syrup from the peaches as a sauce. Halves of apple, cooked in syrup (sugar and water, half a cup of each, cooked six minutes), may replace the peaches.

ST. HONORE CREAM

1/2 cup of milk

1/4 cup of sugar

3 tablespoonfuls of flour

1/8 teaspoonful of salt

1 egg

Scald the milk over hot water; sift the sugar, salt and flour together and stir into the hot milk; let cook ten minutes, then add the egg, beaten very light. To add the egg dilute it with a little of the hot mixture, then stir into the rest of the mixture.