Tart de Moy

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Make Puff-past, and lay round your Dish, then a Layer of Bisket, and a Layer of Butter and Marrow, and then a Layer of all Sorts of Sweet-meats, or as many as you have, and so do till your Dish is full; then boil a Quart of Cream, and thicken it with four Eggs, and a Spoonful of Orange-flower Water. Sweeten it with Sugar to your Palate, and pour over the rest. Half an Hour will bake it.