Fruit Pastries (Tourtes) a la Fanchonette

Ingredients

• Roll puff paste very thin
• half cup water
• two tablespoons dissolved Cox’s gelatine
• one small tablespoon cornstarch
• one tablespoon sugar
• juice of half lemon

Method

1. 1

   Line cake tins with puff paste, fill with beans or stale bread, bake.

2. 2

   Scoop out when baked.

3. 3

   Glaze fruit on a broiler.

4. 4

   Thicken water with cornstarch, add sugar, lemon juice, and gelatine, stir on stove; when cooked, stir on ice.

5. 5

   Color according to fruit.

6. 6

   Fill baskets with fruit and arrange on a platter with whipped cream in the center.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 532. The excerpt below is the record exactly as published.

uit Pastries ( Tourtes ) a la Fanchonette Roll puff paste very thin, line cake tins, fill with beans or pieces of stale bread, bake. When baked, scoop out. Put the fruit of different kinds on a broiler and glaze. Glaze. Half cup water, two tablespoons dissolved Cox’s gelatine, one small tablespoon cornstarch, one tablespoon sugar, juice of half lemon

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