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French Tart of Preserved Fruit

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 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. Preheat the oven to 400°F (200°C).

  2. Cover a flat dish or tart pan with tart paste, about ⅛ inch thick.

  3. Roll out puff paste to ½ inch thick and cut into 1-inch wide strips.

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

  5. Fill the center with jam or marmalade.

  6. Ornament with small leaves of puff paste.

  7. 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.

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