Tartlets of Mixed Preserved Fruit

Ingredients

• 2 pounds all-purpose flour
• 2 ounces lard
• water
• puff pastry (for lining tartlet tins)

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

1. Boil water in a saucepan and add the lard until melted.

2. Make a well in the flour and pour in three parts of the boiling water.

3. Mix the flour with a wooden spoon, adding more water if too stiff.

4. Knead into a smooth but firm paste and let it rest in a damp cloth for 10 minutes.

5. Roll the paste into a long piece and cut into egg-sized pieces.

6. Mould each piece into a round ball, flatten slightly, and arrange on a baking sheet.

7. Line tartlet tins with a piece of paste about ¼ inch thick.

8. Bake in a slow oven at 300°F (150°C) until light in color.

9. Once cooled, store in a tin box until needed.