Fruit Tart

Ingredients

• Spread puff paste
• brush the edge of the dish with egg-wash
• put the fruit into the dish with sugar and a little water
• with sugar
• a little water
• sift sugar over it

Method

1. 1

   Spread puff paste with a rolling pin; cut a piece the size of the dish.

2. 2

   Cut strips from the trimmings and stick them on the edge with egg-wash.

3. 3

   Put fruit into the dish with sugar and a little water.

4. 4

   Roll the paste and lay it over the fruit.

5. 5

   Brush strips with egg-wash before placing the paste.

6. 6

   Trim the dish, brush with egg white, sift sugar over it, and shake water over the tart.

7. 7

   Bake properly and serve cold.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 228. The excerpt below is the record exactly as published.

FRUIT TART.— Spread puff paste with a rolling pin ; cut a piece the size of the dish, and out of the trimmings cut some strips ; brush the edge of the dish with egg-wash and stick the strips on it ; then put the fruit into the dish with sugar and a little water ; roll the paste on the rolling pin and lay it over the fruit. Before you put the paste on brush the strips with egg-wash to make them stick. When you have trimmed the dish all round brash white of egg over the tart and sift sugar over it

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