Polish Tartlets

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 15 min Total: 15 min
Yield
2.0 dishes of pastry
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (6)
  1. Roll some good puff-paste out thin, and cut it into 2-1/2-inch squares.
  2. Brush each square over with the white of an egg.
  3. Fold down the corners, so that they all meet in the middle of each piece of paste.
  4. Slightly press the two pieces together, brush them over with the egg, sift over sugar, and bake in a nice quick oven for about 1/4 hour.
  5. When they are done, make a little hole in the middle of the paste, and fill it up with apricot jam, marmalade, or red-currant jelly.
  6. Pile them high in the centre of a dish, on a napkin, and garnish with the same preserve the tartlets are filled with.
Original Text
POLISH TARTLETS. 1320. INGREDIENTS.—Puff-paste, the white of an egg, pounded sugar. Mode.—Roll some good puff-paste out thin, and cut it into 2-1/2-inch squares; brush each square over with the white of an egg, then fold down the corners, so that they all meet in the middle of each piece of paste; slightly press the two pieces together, brush them over with the egg, sift over sugar, and bake in a nice quick oven for about 1/4 hour. When they are done, make a little hole in the middle of the paste, and fill it up with apricot jam, marmalade, or red-currant jelly. Pile them high in the centre of a dish, on a napkin, and garnish with the same preserve the tartlets are filled with. Time.—1/4 hour or 20 minutes. Average cost, with 1/2 lb. of puff-paste, 1s. Sufficient for 2 dishes of pastry. Seasonable at any time. Note.—It should be borne in mind, that, for all dishes of small pastry, such as the preceding, trimmings of puff-pasty, left from larger tarts, answer as well as making the paste expressly.
Notes
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