• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

CooksInfo

  • Home
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
×
You are here: Home / Dishes / Desserts / Pies & Tarts / Taffy Tarts

Taffy Tarts

This page first published: Aug 4, 2004 · Updated: Jun 23, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Taffy Ttarts are made with butter, brown sugar, egg and vanilla extract, mixed together and baked in tart shells. They are basically the same as the Scottish dessert, Butter Tarts, without the dried fruit or the nuts.

There is also a completely different Welsh dessert called “Taffy Tarts”, made from slices of apple, lemon zest and fennel seed baked in puff pastry shells.

Taffy Tarts is also the name of a completely unrelated candy made in St Louis, Missouri, USA.

Literature & Lore

Taffey-Tart: First, wet your paste with Butter, and cold water, roul it very thin, then lay Apples in lays and between every lay of Apples strew some fine Sugar, and some Lemon-peel-cut very small; you may also put some Fennel-seed to them, let them bake an hour or more, then ice them with Rosewater, Sugar, and Butter beaten together, and walk them over with the same, strew more fine Sugar over them, and put them into the Oven again; this done, you may serve them hot or cold. Hannah Woolley. The Gentlewomans Companion. London. 1673.

Primary Sidebar

Search

www.hotairfrying.com

Visit our Hot Air Frying Site

Random Quote

‘Another novelty is the tea-party, an extraordinary meal in that, being offered to persons that have already dined well, it supposes neither appetite nor thirst, and has no object but distraction, no basis but delicate enjoyment.’ — Jean-Anthelme Brillat-Savarin (French food writer. 1 April 1755 – 2 February 1826)

Food Calendar

food-calendar-icon
What happens when in the world of food.

NEWSLETTER

Subscribe for updates on new content added.

Footer

Copyright © 2021 · Copyright & Reprint · Privacy · Terms of use ·Foodie Pro ·
Funding to enable continued research and updating on this web site comes via ads and some affiliate links