These cookbook pages, naturally yellowed with age, feature a variety of vintage tart and tartlet recipes. Included on the pages are old-fashioned sweet recipes for: Almond Cheesecakes, Apple Cheesecakes, Apple Tarts, Bakewell Tarts, Cherry Tartlets, Chocolate Tartlets, Coffee Eclairs, Custard Tartlets, Damson Tarts and Flan of Apples. 
More of the recipes included on the pages are: Fruit or Jam Turnovers, Lemon Cheese Cakes, Maids of Honour, Mince Pies, Moka Custard for Éclair Filling, Orange Tartlets, Pastry Sandwiches, Prune Tarts and Raspberry Tartlets. 
You may also be interested in the following page of black and white illustrations (perhaps they are early photographs). Included on the page are images for the old-fashioned baked recipes: Sweet Pastry, Gooseberry Tart and Cherry Tartlets. 
These pages of vintage tart and tartlet recipes are from Mrs. Beeton’s Cookery Book. The book was published in 1910.
Julie is a vintage enthusiast and a Photoshop addict who loves to take pictures, scrapbook and cook.She collects old books and new recipes.
Contact her at: theolddesignshop(at)gmail(dot)com
Thank you so much for the Mrs. Beeton”s Recipes for Pastry pages. I had to print these for myself to read when I need some kitchen inspiration. Regarding your illustrations accompanying, I am sure they are illustrations and not early photographs. Drawing like this – accurate, clear, realistic – was normal for printing in 1910. (The reason for switching to photos was cost, not clarity.) Drawing was a part of good education, taught as a discipline both for a leisure activity and for communication purposes. Drawing is mostly lost now, and even cursive writing is being abandoned. I hope we never lose the knowledge of baking apple tarts!
You’re welcome, Sharon. Thank you for the information regarding the illustrations. And I agree with you on the knowledge of baking apple tarts! 🙂
oh Julie, I’m always excited to see a post from you in my inbox!
these recipes are lovingly saved ♥ thank you for sharing them with us all 🙂
You’re welcome, Deborah. I’m happy to know you like the recipes. 🙂