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 the tart shell
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.
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 layer that holds the filling and bakes into a firm crust.
- Puff paste
- Forms the raised rim and decorative leaves, puffing and browning in the oven.
- Jam or marmalade
- Provides sweetness and fruit flavour, and sets into a glossy filling as it bakes.
The step that matters
Wetting the Tart Paste before laying the rim strips. Moisture on the base helps the separate pastry strips stick to it, so the rim does not pull away or slide off during baking.
“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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