Greengage Tart
Ingredients
Directions
The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Preheat the oven to 350°F (175°C).
Place the whole greengages in a dish, forming a dome shape.
Sprinkle the greengages with powdered sugar.
Cover the fruit with puff pastry, sealing the edges well.
Prick holes in the pastry to allow steam to escape.
Brush the top with beaten egg white and sprinkle with water to dissolve the sugar.
Bake and serve
Bake for about 1 hour until lightly browned.
Serve when cold.
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
- Greengages
- Provide the fruit filling, whose juices sweeten and soften as they bake.
- Powdered sugar
- Sweetens the fruit and helps draw out juices that form the filling.
- Puff pastry
- Forms the flaky crust that encloses the fruit and browns in the oven.
The step that matters
Sealing the pastry edges. A poorly sealed pastry lets fruit juices leak out during baking, which can make the crust soggy and the filling dry. Pricking holes lets steam escape so the pastry bakes crisp rather than puffing unevenly.
“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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