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
Preheat your oven to 350°F (175°C).
Roll out the Tart Paste to about 1/8 inch thick and cover a flat dish or tart pan.
Roll out the Puff Paste to about 1/2 inch thick and cut it into strips 1 inch wide.
Assemble and bake
Wet the edges of the Tart Paste and lay the Puff Paste strips around the pan to form a rim.
Fill the center with your chosen Jam or Marmalade.
Decorate with small leaves of Puff Paste if desired.
Bake for 30 minutes and 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 in the pan.
- Puff paste
- Rises and browns around the edge to form a light, flaky rim.
- Jam or marmalade
- Provides sweetness and fruit flavor, and sets as the tart cools.
The step that matters
Wetting the Tart Paste edges before laying the Puff Paste strips. Water helps the two pastry pieces stick together. If the edges are dry, the rim can separate or slide off during baking, letting the filling leak out.
“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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