A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Raspberry, blackberry and whortleberry may be made the same way.
Preserved exactly as written in the original source
After picking over the berries carefully, arrange them in layers in a deep pie-tin lined with puff paste, sprinkling sugar thickly between each layer
Fill the pie-tin pretty full, pouring in a quantity of the juice
Cover with a thick crust, with a slit in the top and bake
When the pie is baked, make cream mixture: Take a small cupful of the cream from the top of the morning's milk, heat it until it comes to a boil
Stir into it the whites of two eggs beaten light, also a tablespoonful of white sugar and a teaspoonful of cornstarch wet in cold milk
Boil all together a few moments until quite smooth; set it aside and when cool pour it into the pie through the slit in the crust
Serve it cold with powdered sugar sifted over it
Modern guidance to help you succeed with this vintage recipe
The puff paste creates steam pockets during baking that produce delicate, flaky layers—a result of water in the dough rapidly vaporizing and separating fat-coated flour layers. Adding the cooked cream custard after baking prevents a soggy bottom crust while the cornstarch stabilizes the egg whites, creating a smooth filling that won't curdle. The heat-denatured egg proteins provide structure while the starch molecules absorb excess liquid, resulting in a silky custard that won't weep.
The puff paste can be made up to 2 days ahead, wrapped tightly in plastic wrap, and refrigerated. The berry-filled pie can be baked up to 6 hours ahead and kept at room temperature before adding the custard. Once assembled with the custard, the tart should be served within 4 hours for best texture.
Store assembled tarts covered loosely with plastic wrap in the refrigerator for up to 2 days. Note that the puff paste will soften over time. Best served within 24 hours of assembly. Do not freeze, as the custard will separate and the crust will become soggy upon thawing.
AI-generated tips from Chef Cecil's culinary database
The puff paste can be made up to 2 days ahead, wrapped tightly in plastic wrap, and refrigerated. The berry-filled pie can be baked up to 6 hours ahead and kept at room temperature before adding the custard. Once assembled with the custard, the tart should be served within 4 hours for best texture.
Store assembled tarts covered loosely with plastic wrap in the refrigerator for up to 2 days. Note that the puff paste will soften over time. Best served within 24 hours of assembly. Do not freeze, as the custard will separate and the crust will become soggy upon thawing.
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