Frangipane Tartlets

Ingredients

• a slice of bread cut to the size of the bottom of the pan
• a border one half an inch wide of chopped almonds

Method

1. 1

   Line pans with puff-paste, prick the bottom, bake, fill with frangipane cream, cover with meringue, and decorate with almonds and cherries.

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 60. The excerpt below is the record exactly as published.

FRANGIPANE TARTLETS Line patty-pans with puff-paste rolled one quarter of an inch thick. Cut the paste an inch larger than the pans, and fit it as carefully as possible, pressing it lightlj' with the broad finger into the flutings. Prick the bottom crust and lay on it a slice of bread cut to the size of the bottom of the pan. This is to prevent the bottom crust from rising and to leave the sides to puff, as the light pastry is an important part of these tartlets. Bake in a hot oven about fifteen min- utes. When done remove any uncooked paste and fill with frangipane cream. Cover the whole top with meringue, piling it high in the center, and smooth it with a wet knife. Make a border one half an inch wide of chopped almonds

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