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Fyrsteterte (Prince's Tart)

A tart with a butter dough base, a filling of ground almonds, icing sugar and water, and a lattice of dough strips on top; baked pale golden at low heat. From Erken's Stor kokebok (1949), p. 600.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 600 (falt i det fri)

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About the dish

Fyrsteterte is among the dessert cakes of the 1949 edition. The almonds are dried and ground without blanching, which the book stresses.

How to make it

  1. 1

    Make the dough

    Work the flour, butter, sugar, egg yolk, cream and baking powder together into a dough.

  2. 2

    Line the base

    Roll out half of the dough and lay it in the bottom of a greased round tin.

  3. 3

    Make the filling

    Dry the almonds without blanching them, and grind them. Mix with the icing sugar and water and spread the mixture over the dough base.

  4. 4

    Make the lattice

    Roll out the rest of the dough as thick as the back of a knife and cut into strips about 1 cm wide. Lay the strips in a lattice over the almond filling and place one strip around the whole edge of the cake.

  5. 5

    Bake

    Bake the tart pale golden brown at low heat.

Changes from the original

Measures are converted from gr. and dcl. to g and dl, and the text is split into five steps. The oven heat is kept as "low heat", as in the book.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 600)~77% of the text changedremovedadded
250 g gr. hvetemel (til deigen). 150 g gr. smør (til deigen). 125 g gr. sukker (til deigen). 1 stk eggeplomme. eggeplomme 2 ss fløte. skjeer fløte 1 ts teskje bakepulver. 120 g søte mandler (til mandelmassen; tørket, ikke skåldet, og malt). 130 g flormelis (til mandelmassen). 1 dl vann (til mandelmassen). Arbeid hvetemel, smør, sukker, eggeplomme, fløte og bakepulver sammen til en deig.. Kjevle ut halvparten Alt arbeides sammen. Halvparten av deigen kjevles ut og legg den legges i bunnen av en smurt, rund form.. Tørk mandlene uten å skålde dem, og mal dem. Bland dem med form. Herover legges følgende mandelmasse: 120 gr. søte mandler 130 gr. flormelis 1 dcl. vann. Mandlene tørkes, skåldes ikke, men males og vann, blandes med flormelisen og legg massen over deigbunnen.. Kjevle ut resten vannet. Den annen halvpart av deigen, deigen kjevles ut, tykk som baksiden baken av en kniv, og skjær den skjæres i strimler på ca. 1 cm. Legg strimlene brede; legges i ruter over mandelmassen, og legg en mandelmassen. En strimmel legges rundt hele kaken.. Stek kaken kaken. Stekes lysegulbrun ved svak varme.

Note on Modernised

Mål er omregnet fra gr. og dcl. til g og dl, og teksten er delt i fem steg. Ovnsvarmen står som «svak varme» slik boka har det.

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Frequently asked questions

Should the almonds be blanched?
No. The book says the almonds are dried, not blanched, and ground.
How thick should the dough strips be?
Roll the dough as thick as the back of a knife and cut into strips about 1 cm wide.
How is the tart baked?
Pale golden brown at low heat.

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