Pastry k I'Artoise

Ingredients

• half a pound of butter
• one of flour
• the yolks of two eggs
• rather more than a gill of water
• some apricot or strawberry jam
• a little yolk of egg
• a little pounded sugar

Method

1. 1

   Rub butter into flour, add yolks of eggs and water to make a paste.

2. 2

   Roll out and place on a baking-sheet, trim the edge, and brush with egg and water.

3. 3

   Spread jam on the paste, cover with puff-paste, press down, trim, and brush with egg.

4. 4

   Mark into squares and bake in a moderate oven.

5. 5

   Sift sugar over them when done, cut out, and arrange on a dish.

As published

This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 17. The excerpt below is the record exactly as published.

Pastry k I'Artoise. Rub half a pound of butter into one of flour, add the yolks of two eggs, rather more than a gill of water, and mix into a paste ; roll it out to the thickness of a florin, and place it on a baking-sheet ; trim the edge, and brush round the edge with a little yolk of egg and water ; put some apricot or strawberry jam on the paste, and spread it evenly and thinly all over the paste, except the egged edge. Have ready some puff'-paste, which should be rolled out to the same thickness as the short paste, and cover over the baking- sheet ; press it down tightly where the lower sheet has been egged, and trim round with a knife ; then brush the yolk of egg over all the sheet as smoothly as possible ; then with the back of the knife mark it out in squares three inches long and one wide, and bake in a moderate oven ; when done sift a little pounded sugar

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