Thousand Puff Tart

Ingredients

• 1 lb. of fresh washed butter
• 2 tbsps. of rum
• 1 lb. flne flour
• % tsp. of baking powder
• % pt. cold water
• % lb. of apricot or raspberry marmalade
• Whites of 2 eggs

Method

1. 1

   Mix the flour, water, egg, rum and baking powder.

2. 2

   Cut the cold butter into bits and spread it over the dough, fold the dough over and roll out, repeat 3 to 4 times, then roll out thin.

3. 3

   Now cut out 6 to 8 disks the size of the tart you wish to make, turn up the edge, brush over with yolks of eggs and bake light brown or yellow.

4. 4

   Dust with sugar when done, fill in apricot or raspberry marmalade, place the disks one on top of the other.

5. 5

   The top one should have no marmalade, but be dusted with powdered sugar.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 143. The excerpt below is the record exactly as published.

THOUSAND PUFF TART. 1 lb. of fresh washed butter 2 tbsps. of rum 1 lb. flne flour % tsp. of baking powder % pt. cold water % lb. of apricot or raspberry Whites of 2 eggs marmalade Preparation: Mix the flour, water, egg, rum and baking powder. Cut the cold butter into bits and spread it over the dough, fold the dough over and roll out, repeat 3 to 4 times, then roll out thin. Now cut out 6 to 8 disks the size of the tart you wish to make, turn up the edge, brush over with yolks of eggs and bake lig'ht brown or yellow. Dust with sugar when done, fill in apricot or raspberry marmalade

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