Jam Tartlets

Ingredients

• Some puff pastry
• A little jam

Method

1. 1

   Roll out the pastry a quarter of an inch thick, cut in rounds with a fancy cutter, cut the centres half-way through with a smaller cutter, paint over with egg, and bake 10 to 15 minutes; when done push the centres down with the finger and fill with jam; if liked they may be decorated with a little sugar icing.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 45. The excerpt below is the record exactly as published.

Some puff pastry, French (page 82) Boll out the pastry about a quarter of an inch thick, cut in rounds -with a plain or fancy cutter ; cut the centres half -way out with a small cutter ; bake 10 to 15 minutes ; push the centres in -with the finger. Put all tho above ingredients into an enamelled saucepan, and stir over a very gentle beat until the mixture becomes about as ^iak as honey ; fill each patty case ■when cold. This mixture -will keep if put into a jar and covered No, 214. MACAROON CHEESECAKES. If oz. sweet almonds f oz. butter 3 oz. castor sugar Whites of 2 eggs 1 tablespoonful rice flour f teaspoonful of orange flower water Some scraps of puff pastry Roll out the pastry thinly, and cut in rounds ; -with this line some small patty tins ; blanch and pound the almonds, and add the orange flo-vver -water ; beat the whites of the eggs to a stiff froth ; add the sugar, rice, fiour, and almonds ; put a teaspoonful of the mixture into each patty case, and bake 10 to 15 minutes. 94 No. 216. ORANGE CHEESECAKES. 2 oz. Savoy biscuits 2 tablespoonfuls milk or cream 1 dessertspoonful of brandy, if liked 1 ^ oz. butter 1 ®gg The rind (grated) and juice of 1 orange Scraps of short or puff pastry IJ oz. sugar Roll out tHe pastry, cut in rounds, and line a dozen patty tins ; beat the butter and sugar to a cream, add the egg and Savoy biscuits, crushed, then the rind of the orange and juice, put a teaspoonful of the mixture into the patty tins, and bake 10 to 15 minutes. * TARTLETS, &c. No. 216. . CREAM TARTLETS. 2 eggs 2 oz. butter i pint thick cream A little red currant jelly 2 oz. biscuit crumbs 2 oz. sugar 4- teaspoonful vanilla Some scraps of puff pastry Lme some small patty tins with the pastry, beat the butter and sugar to a cream, add eggs and crumbs, put a teaspoonful of this into each patty tin, bake 15 minutes, allow to cool ; whip the cream until stiff, add the vanilla and a little sugar, put a thin layer of jelly on the tartlet, then pile a little cream on the top. 4 lb. flour 1 oz. sugar 1 egg teaspoonful salt 1 oz. butter No. 217. DOUGH NUTS. ^ oz. yeast About 2 tablespoonfuls milk i teaspoonful jam for each A little grated lemon riud Some frying fat Rub the butter into the flour, add lemon rind, salt, and sugar ; warm the milk and pour over the yeast with one teaspoonful 95 of sugar and the same of flour, cover and set in a wai’m place 10 minutes ; beat up the egg and mix with the yeast and milk, pour this into the flour and knead like bread, until it leaves the hand quite clean ; set in a warm place to rise one hour; roll out one-eighth of an inch thick, cut in rounds about 2^ inches in diameter, lay half a teaspoonful of jam on half of the rounds, wet the edges slightly, cover with the remaining half of the round and seal the edges thoroughly ; drop these a few at a time into smoking-hot fat, fry about 1 J minutes or until risen about 1^ inches thick and brown, drain and sprinkle with castor sugar, and serve hot. No. 218. JAM TARTLETS. Some puff pastrj (page 82} | A little jam

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