Normandy Rouen Cream Tarts (Mirlitons de Rouen)

Ingredients

• Puff paste
• 3 ounces granulated sugar
• 3 eggs
• lA teaspoon salt
• 2 tablespoons melted butter
• 1 ounce stale lady fingers
• Y2 ounce candied orange flowers

Method

1. 1

   Have ready 2 dozen small deep patty pans lined with thinly rolled puff paste.

2. 2

   Put eggs and butter into a bowl with a spout.

3. 3

   Crush lady fingers and bruise blossoms.

4. 4

   Stir all together to a creamy batter, then pour into the lined tins.

5. 5

   Sift sugar over mirlitons; when it has nearly melted, put in a moderately slow oven (325°F) and bake until a delicate brown.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 159. The excerpt below is the record exactly as published.

Normandy ROUEN CREAM TARTS (Mirlitons de Rouen) Puff paste 3 ounces granulated sugar 3 eggs lA teaspoon salt 2 tablespoons melted butter 1 ounce stale lady fingers Y2 ounce candied orange flowers

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