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Swiss Tarts // 1950s

Updated: May 5, 2020

This biscuit-y, egg-less cake which features in Good Housekeeping's Cookery Compendium of 1959 is great for a children's party or a quick teatime treat.
Original Recipe: 'Swiss Tarts' (Book 7, 1959)
Speed: 40 mins. | Serves: 6 small


  • 113g butter

  • 28g caster sugar or icing sugar (we used caster sugar)

  • Vanilla essence

  • 113g flour

  • Jam



1. Pre-heat oven to 160 °C (375 °F / Gas Mark 5).

2. Cream the butter and sugar together until light and fluffy.

3. Add to this a few drops of vanilla essence and then half of the flour.

4. Beat in the remaining flour until fully combined.

5. Spoon the mixture into a piping bag with a large star nozzle.

6. Force the mixture into small paper cases; start at the centre and pipe in a spiral motion around the sides, leaving a shallow depression in the centre.

7. Bake for about half an hour and then remove from the oven.

8. Once removed from the oven, fill the centres with a small amount of jam.


Original Recipe for 'Swiss Tarts'

'BOOK 7': Good Housekeeping’s Cookery Compendium (1959)

Authors: The Good Housekeeping Institute

Publisher: The National Magazine Co. Ltd. And printed by Letterpress by Sun Printers Ltd. (Watford, England, U.K.)

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