Jelly Tarts
Ingredients
Directions
The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the pastry
Make a good puff pastry and roll it out very thin.
Cut the pastry into pieces about three inches square.
Wash each piece with a well-beaten egg.
Fold the corners into the center.
Bake and fill
Bake in a hot oven at 400°F (200°C).
When cool, place small squares of jelly in the center.
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
- Its thin, buttery layers puff up in the oven to form a flaky, crisp case.
- Egg
- Brushed on as a wash, it helps the pastry brown to a glossy golden color.
- Jelly
- Sets in the centre as a sweet, bright filling once the tart has cooled.
The step that matters
Rolling the pastry very thin. Puff pastry rises by steam forced between thin layers of dough and fat. If the dough is rolled too thick, the layers will not separate cleanly and the tart will be dense rather than flaky.
“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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