D'ARTOIS OF APRICOT.
MAKE one pound of puff-paste, and give it seven turns or foldings;
then, take one-third part of it, and after kneading this well together,
roll it out to the size of a square baking-sheet—measuring about four-
teen inches by twelve, and lay the paste upon it; next, spread a rather
thick layer of apricot-jam over the paste to within about an inch of
the edges; then, roll out the remainder of the puff-paste to the size of
the baking-sheet, and place it neatly over the surface of the apricot;
fasten it round by pressing upon the edges with the thumb, and trim
the edges by cutting away the superfluous paste from the sides with a
knife. The D'Artois must now be marked out in small oblong shapes
with the back part of a knife, and after the whole surface has been
egged over, score them off neatly, forming a kind of lozenge pattern
on each cake. Bake them of a bright light-brown colour, and when
they are done, shake some finely-sifted sugar over them out of the
dredger, put them back again into the oven for a minute or two, to
melt the sugar, and then pass the red-hot salamander over them to
give to the pastry a bright glossy appearance. When the D'Artois
have become sufficiently cold, cut them up, and serve them dished up
in several circular rows piled on a napkin.
Note.—This kind of pastry may also be garnished with Pithiviers-
cream, pastry-custard, apple-marmalade, or any other kind of preserve.