Small Fruit Pies (Petites Tartes aux Fruits)

Ingredients

• Almost any fruit that is in season may be used
• sugar must be added according to individual taste
• grated orange or lemon rind
• powdered cinnamon, ginger, or nutmeg
• 1 egg
• 2 oz. butter
• 2 oz. sugar
• 1 oz. flour

Method

1. 1

   Prepare the fruit and mix with sugar.

2. 2

   Roll out short crust to 1/8 inch thick, cut rounds, and line greased patty tins.

3. 3

   Fill with fruit mixture, wet edges, and top with another round.

4. 4

   Press edges, make a hole on top, brush with egg or water, dredge with sugar, and bake until brown.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 587. The excerpt below is the record exactly as published.

Small Fruit Pies (Petites Tartes aux Fruits) Fruit. I Flavouring. Sugar. | Short crust. Almost any fruit that is in season may be used for these. It must be carefully prepared. Small fruits, such as currants, gooseberries, cranberries, &c., may be used whole, apples, rhubarb, and such like cut in very small pieces, and all stone fruit must have the stones removed, and if large cut in pieces. A mixture of fruits may also be used, and sugar must be added according to indivi- dual taste and the acidity of the fruit. A little flavour may also be added if wished, such as grated orange or lemon rind, powdered cinnamon, ginger, or nutmeg, or a clove. Roll out the quantity of short crust, given in Recipe 1439, to an eighth of an inch in thickness. Cut out from ten to twelve rounds with a fluted pastry cutter, and put them to one side. Roll out the pastry again, and cut out more rounds, repeating this until you have other ten or twelve rounds. Grease some small patty tins, and line them with the rounds of pastry that were last cut out, as these are never quite so good as the first cuttings from the pastry. Fill up with fruit and sugar, wet round the edge of the pastry lining the tins with cold water, and put the best rounds on the top. Press the two edges of pastry well together, and make a small hole with a skewer on the top of each tartlet. Brush them over with water or white of egg, dredge with sugar, and bake in a good moderate oven. They should be a nice brown colour, and the pastry must be well cooked. Should they become too brown before the pastry is cooked, cover with paper. When ready, sprinkle again with sugar, and remove from the tins. Time to bake, about 20 minutes. Sufficient for 10 to 12 tartlets. Probable cost. Id. each. Short crust. 1 egg- 2 oz. butter. 2 oz. sugar. 1 oz. flour

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