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Dessert

French Tart of Preserved Fruit

A tart made with tart and puff pastry, filled with jam or marmalade, baked and served cold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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French 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

  1. Preheat oven to 350°F (175°C).

  2. Cover a flat dish or tart pan with tart paste, about 1/8 inch thick.

  3. Roll out puff paste to 1/2 inch thick and cut it into 1-inch wide strips.

  4. Wet the tart paste and lay the strips around the pan to form a rim.

Fill and bake

  1. Fill the center with your choice of jam or marmalade.

  2. Decorate with small leaves of puff paste.

  3. 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 crisp base that holds the filling in the pan.
Puff paste
Rises and flakes when baked, forming the raised rim and decorative leaves.
Jam or marmalade
Provides sweetness and fruit flavour, and sets as it bakes into the filling.

“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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