Tart of Preserved Fruit
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the shell
Preheat the oven to 350°F (175°C).
Cover a flat dish or tart pan with tart paste, about ⅛ inch thick.
Roll out puff paste to ½ inch thick and cut into 1‑inch wide strips.
Wet the tart paste and lay the strips around the pan to form a rim.
Fill, decorate and bake
Fill the center with jam or marmalade.
Ornament with small leaves of puff paste.
Bake for 30 minutes.
Serve 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
- Tart paste
- Forms the crisp base that holds the filling and supports the rim.
- Puff paste
- Its layers puff and turn golden, forming a light, flaky rim and decorative leaves.
- Jam or marmalade
- Provides sweetness and fruit flavour, softening and glazing the filling as it bakes.
The step that matters
Wetting the tart paste before laying the rim strips. Moisture helps the puff paste strips stick to the tart paste. Without it, the rim can separate or slide off as the pastry expands and sets in the oven.
“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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