Recipes > Desserts > Tarts > Macaroon Tart

Macaroon Tart


  • 3/4 pound flour
  • 5 ounces of sugar
  • 1/2 pound butter
  • 2 eggs
  • jam or jelly
  • icing


Make a paste of flour, sugar, butter and eggs. Roll part of this out to one fourth inch thick layer and spread over a round shallow cake pan about one half inch deep. Bake very slightly. When cold spread with thin layer of jam or jelly, then put with bag and star tube, stripes of macaroon over and bake in a slow oven nice and brown. Put some icing between the stripes after tart is baked.


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Attributed to Mr. Joseph Fleig. (Baker, Grenoble Hotel, N. Y.)


My Pet Recipes, Tried and True (1900).

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