Fanchonettes

Ingredients

• some pate brisee
• half a pound of powdered sugar
• six whites of eggs
• twelve minutes
• a very small piece of currant jelly

Method

1. 1

   Roll out the pate brisee and line little molds.

2. 2

   Fill two thirds with marmalade and bake in a hot oven for twelve minutes.

3. 3

   Let cool.

4. 4

   Beat egg whites until stiff, mix with powdered sugar, and cover tarts with this mixture.

5. 5

   Form small balls with the mixture and place on top of each tart.

6. 6

   Bake in a gentle oven until firm, then add a small piece of currant jelly on top before serving.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 88. The excerpt below is the record exactly as published.

Fanchonettes. Roll out thin some pate brisee (Art. 285), with which line some little molds. Fill them two thirds with apple, peach, or any other marmalade preferred, and send them to a hot oven twelve minutes. Then let them become cold. Beat six whites of eggs very stiff, and mix well with them half a pound of powdered sugar ; cover your little tarts with it half an inch thick, and smooth it on top with the blade of a knife. Make a cornucopia of stiff paper, cut a hole in the end of it, put in it some of the white of egg and sugar, and press it through the hole, forming on top of each tart, in a circle, six very small balls, and one in the center. Sprinkle over them some powdered sugar, and send them to a very gentle oven. They should not be allowed to color. When they are firm, remove them from the oven, place on top of each little ball a very small piece of currant jelly

Cook this with the app: pantry check, scaling, and the assistant.