Cherry Tartlets Recipe

1 pound cherries.

1/4 pound white sugar.

1/2 pint water.

Short paste.



Place the sugar and water in an enamelled stewpan over a gentle heat;

remove the stalks, and place the cherries in this syrup; boil gently

until tender, removing the scum as it rises. Have ready one dozen little

tartlet tins, line them with the paste, bake for ten minutes, then fill

them with cherries and a little syrup, and finish baking.

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