|
|
Tartlets & Tarts
|
Tartlets are nice made in
this manner:
-
Roll some good puff paste out
thin, and cut it into two and a half 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 a quarter of an 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 preserves the tartlets
are filled with.
|
|
PATTIES, OR SHELLS FOR TARTS
|
Preparation:
-
Roll out a nice puff paste thin;
-
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.
-
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.
-
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.
|
|
TARTS
|
Larger pans are required for
proper tarts, usually they are in the size of small, shallow pie-tins.
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.
|
|
|
|
|
|
 |
|
