French Tart of preserved Fruit (No. 35)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Time
Cook: 30 min Total: 30 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Base
Topping/Decoration
Filling
Garnish (optional)
Instructions (9)
  1. Cover a flat dish, or tourte pan, with tart paste (No. 4), about an eighth of an inch thick
  2. Roll out puff paste (No. 1), half an inch thick, and cut it out in strips an inch wide
  3. Wet the tart paste, and lay it neatly round the pan by way of a rim
  4. Fill the centre with jam or marmalade of any kind
  5. Ornament it with small leaves of puff paste
  6. Bake it half an hour
  7. Send it to table cold
N.B.
  1. The above may be filled before the puff paste is laid on, neatly strung with paste, as No. 7, and the rim put over after.
Obs.
  1. The most general way of sending tourtes to table, is with a croquante of paste (No. 86), or a caramel of spun sugar (No. 85), put over after it is baked.
Original Text
French Tart of preserved Fruit.—(No. 35.) Cover a flat dish, or tourte pan, with tart paste (No. 4), about an eighth of an inch thick; roll out puff paste (No. 1), half an inch thick, and cut it out in strips an inch wide; wet the tart paste, and lay it neatly round the pan by way of a rim; fill the centre with jam or marmalade of any kind, ornament it with small leaves of puff paste, bake it half an hour, and send it to table cold. N.B. The above may be filled before the puff paste is laid on, neatly strung with paste, as No. 7, and the rim put over after. Obs.—The most general way of sending tourtes to table, is with a croquante of paste (No. 86), or a caramel of spun sugar (No. 85), put over after it is baked.
Notes
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