Name: Jelly Tarts
Ingredients: rich puff paste; jelly or marmalade

Jelly Tarts

Oven, in the book's wordsA very quick oven

Ingredients

rich puff paste
jelly or marmalade

Directions

The book says “a very quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

Roll out the puff paste and cut it into round thin pieces for the tart bottoms.
Form several layers of crust around the edges, using a little water to help them stick together.

Bake and serve

Bake in a 400°F (200°C) oven until golden.
Add a spoonful of jelly or marmalade to each tart before serving.

Recipe from a historical cookbook (Internet Archive).

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

Rich puff paste: Its many thin layers of butter and dough puff and separate in the oven, giving a flaky, crisp crust.
Jelly or marmalade: Adds sweetness and fruity acidity that contrasts with the rich, buttery pastry.

“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.