Pastry k TArtoise

Ingredients

• Rub half a pound of butter
• into one of flour
• add the yolks of two eggs
• rather more than a gill of water
• put some apricot or strawberry jam
• brush round the edge with a little yolk of egg

Method

1. 1

   Mix butter, flour, yolks of eggs, and water into a paste.

2. 2

   Roll it out and place on a baking-sheet.

3. 3

   Trim the edge, brush with egg, spread jam, 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 and cut out.

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 18. The excerpt below is the record exactly as published.

Pastry k TArtoise. 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

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