Puff-paste Tarts
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Roll out the puff paste to ½ inch thick.
Cut into 4-inch square pieces.
Wash the tops with beaten egg.
Fold the corners to the center.
Bake and fill
Bake in a 400°F (200°C) oven until golden.
Place a square piece of solid jelly in the center of each tart.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Puff paste
- Its layers of dough and fat puff into flaky, crisp pastry in the oven.
- Egg
- Brushed on top, it promotes browning and gives a glossy, golden surface.
- Solid jelly
- Provides the sweet filling in the center of each tart.
The step that matters
Bake in a 400°F (200°C) oven until golden.. Pastry needs enough heat to fully set and crisp. Underbaked puff pastry stays pale and doughy, while the golden colour signals that the layers have cooked through.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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