Apple Tart of Artois

Ingredients

• 1/2 pound puff paste
• Currant jelly
• Apple marmalade
• 1 egg yolk, beaten
• Powdered sugar

Method

1. 1

   Roll out 0.5 of paste into a thin square sheet.

2. 2

   Spread marmalade with a little jelly over it 0.5 inch thick and 0.5 inch from edge.

3. 3

   Roll out remaining half into a sheet the same size.

4. 4

   Hold it on the rolling pin and lay over marmalade; wet edge of lower sheet and press the two edges together.

5. 5

   Brush with egg yolk, beaten with a little water.

6. 6

   Make a few lengthwise incisions with sharp knife in top crust, and powder with sugar.

7. 7

   Put on a baking sheet and bake about 30 minutes in a moderately hot oven (350°F).

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 160. The excerpt below is the record exactly as published.

APPLE TART OF ARTOIS (Pommes a VArtois) Yi pound puff paste Currant jelly Apple marmalade i egg yolk, beaten Powdered sugar

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