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VoL Au Vent

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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VoL Au Vent

Ingredients

Directions

  1. Roll out the tart paste to about ⅛ inch thick.

  2. Cut out a shape using a tin cutter the size of the dish.

  3. Place the cut tart paste on a baking plate lined with paper.

  4. Brush the tart paste with the yolk of the egg.

  5. Roll out the puff paste to 1 inch thick and cut it with the same cutter.

  6. Lay the puff paste on top of the tart paste.

  7. Use a smaller cutter to press into the center of the puff paste, nearly cutting through.

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.

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