Name: French Tart of Preserved Fruit
Ingredients: Tart Paste (about 1/8 inch thick); Puff Paste (about 1/2 inch thick); Jam or Marmalade of any kind

French Tart of Preserved Fruit

Ingredients

Tart Paste (about 1/8 inch thick)
Puff Paste (about 1/2 inch thick)
Jam or Marmalade of any kind

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

Preheat the oven to 350°F (175°C).
Cover a flat dish or tart pan with Tart Paste.
Roll out Puff Paste to 1/2 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 and bake

Fill the center with Jam or Marmalade.
Ornament with small leaves of Puff Paste.
Bake for 30 minutes and serve cold.

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

Tart paste: Forms the base crust that holds the filling in the dish.
Puff paste: Forms the raised rim and decorative leaves, rising and browning in the oven.
Jam or marmalade: Provides the sweet, fruity filling that sets as it cools.

“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.