Mrs Beetons Puddings and Desserts Revisited
Polish Tartlets
Very Good Puff Paste or Medium Puff Paste
1 Egg White
Caster Sugar
Jam, Marmalade, or Redcurrant Jelly
Roll some paste out thinly and cut it into 6.5cm (2½ inch) squares.
Brush each square with the egg white, then fold down the corners, so that they all meet in the middle of each piece of paste.
Slightly press the two pieces together, brush with the egg white, sift over sugar.
Bake in a nice quick oven for about 15 minutes.
When they are done, make a little hole in the middle of the paste and fill it up with apricot jam, marmalade, or redcurrant jelly.
Pile them high in the centre of a dish, on a napkin.
Garnish with the same preserve the tartlets are filled with.
Time: 15 or 20 minutes.
Sufficient for 2 dishes of pastry.
Seasonable at any time.
Note: It should be borne in mind, that, for all dishes of small pastry, such as the preceding, trimmings of puff pasty, left from larger tarts, answer as well as making the paste expressly.
POLISH TARTLETS
1320. INGREDIENTS - Puff-paste, the white of an egg, pounded sugar.
Mode - Roll some good puff-paste out thin, and cut it into 2-1/2-inch squares; brush each square over with the white of an egg, then fold down the corners, so that they all meet in the middle of each piece of paste; slightly press the two pieces together, brush them over with the egg, sift over sugar, and bake in a nice quick oven for about 1/4 hour. When they are done, make a little hole in the middle of the paste, and fill it up with apricot jam, marmalade, or red-currant jelly. Pile them high in the centre of a dish, on a napkin, and garnish with the same preserve the tartlets are filled with.
Time - 1/4 hour or 20 minutes.
Average cost, with 1/2 lb. of puff-paste, 1s.
Sufficient for 2 dishes of pastry.
Seasonable at any time.
Note - It should be borne in mind, that, for all dishes of small pastry, such as the preceding, trimmings of puff-pasty, left from larger tarts, answer as well as making the paste expressly.
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