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Calcioni
fig envelops
Figs Tarts (Baked pastry envelops, filled with stewed figs)
Originated from: North America & Europe
Occasion: Any time
Contributed by: Taken from "Recipes Tried and True" complied by Ladies Aid Society of the First Presbyterian Church (1894)

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Ingredients

Puff Paste (Pastry Dough)

Fig Filling
1/2 pound figs
To each cup of minced figs, one cup of sugar and one-half cup of water

Frosting



Directions

Make a puff paste.

Roll about twice the thickness you would for pie.

Bake in forms cut with the lid of a pound baking powder can; score in eight parts about one-half inch deep; turn every other one to the center; pinch them together to hold the filling.



FIG FILLING FOR TARTS

One-half pound figs; soak, and cut out the stems; mince very fine.

To each cup of minced figs, put one cup of sugar, and one-half cup of water; boil until it jells.

Fill the shells, [bake] and then put on top a soft frosting.






Notes

The recipe in this entry was taken from "Recipes Tried and True," compiled by the Ladies' Aid Society of the First Presbyterian Church, Marion Ohio (Kelley Mount Press, 1894). The book is introduced by a poem by Own Meredith: "We may live without poetry, music, and art; We may live without conscience, and live without heart; We may live without friends; we may live without books; But civilized man cannot live without cooks." For the complete copyright-free cookbook visit www.gutenberg.org.... Photo: Mary Melfi.

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