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Tartlets
and Tarts
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TARTLETS
Tartlets are nice made in
this manner:
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Roll some good puff paste out
thin, and cut it into two and a half inch squares;
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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;
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Slightly press the two pieces
together, brush them over with the egg, sift over sugar and bake in a nice
quick oven for about a quarter of an hour.
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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.
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Pile them high in the centre
of a dish on a napkin and garnish with the same preserves the tartlets
are filled with.
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PATTIES, OR SHELLS FOR TARTS
Preparation:
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Roll out a nice puff paste thin;
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Cut out with a glass or cookie-cutter
and with a wine-glass or smaller cutter, cut out the centre of two out
of three; lay the rings thus made on the third, and bake at once.
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They may be used for veal or
oyster patties, or filled with jelly, jam or preserves, as tarts. Or shells
may be made by lining patty-pans with paste. If the paste is light, the
shells will be fine.
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If they are filled with jelly
and covered with meringue (tablespoonful of sugar to the white of one egg)
and browned in oven, they are very nice to serve for tea.
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TARTS
Larger pans are required for
tarts proper, the size of small, shallow pie-tins; then after the paste
is baked and cooled and filled with the jam or preserve, a few stars or
leaves are placed on the top, or strips of paste, criss-crossed on the
top, all of which have been previously baked on a tin by themselves.
Dried fruit, stewed until
thick, makes fine tart pies, also cranberries stewed and well sweetened. |
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Helpful
Tips
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| If the cutters of patties
or shels for tarts are dipped in hot water, the edges of the tartlets will
rise much higher and smoother when baking. |
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Pie
à la Mode
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| A very attractive as
well as appetizing way in which to serve pie is known as pie à la
mode. This method of serving, which is often resorted to when something
extra is desired, consists in placing a spoonful or two of ice cream of
any flavor on each serving of apple or other fruit pie. Pie served in this
way is high in food value and is a general favorite with persons who are
fond of both ice cream and pie. |
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