Tarts or Tartlets

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
for the tart shell
for the filling
for decoration
Instructions (6)
  1. Sheet tart or tartlet pans with puff paste a quarter of an inch thick.
  2. Trim round the edge with a sharp knife.
  3. Fill with raspberry or apricot jam, or orange marmalade or stewed apple.
  4. Put fine strings of paste across in what form you please.
  5. Bake them in a brisk oven.
  6. Be careful not to let the top colour too much.
Original Text
Tarts or Tartlets. Sheet tart or tartlet pans with puff paste a quarter of an inch thick, trim round the edge with a sharp knife; then fill with raspberry or apricot jam, or orange marmalade or stewed apple, and put fine strings of paste across in what form you please. Bake them in a brisk oven, and be careful not to let the top colour too much.
Notes
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