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Dessert

Fruit Tarts

Fruit tarts made with puff pastry and fruit jam or stewed prunes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Fruit Tarts

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. Prepare a rich puff pastry and line pie plates with it.

  2. Make a jam using cranberries or raspberries, or use stewed prunes.

Assemble and bake

  1. Fill the lined pie plates with the fruit or jam.

  2. Roll out pie crust thinly and cut into long strips.

  3. Lay the strips across the top of the fruit in the pie.

  4. Bake in a 350°F (175°C) oven until golden.

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

Puff pastry
Forms a flaky, layered crust that holds the fruit filling while baking.
Cranberries or raspberries jam
Provides the fruit flavour and a moist, sweet 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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