Tartlets
Origin: London, England
Source: Anonymous, 1846
Ingredients
- puff paste
- sweetmeat or jam
Instructions
- Make a very rich light puff paste and roll it out to half an inch of thickness.
- It should be cut with fluted paste-cutters and lightly baked; the centre is scooped out afterwards and the sweetmeat or jam inserted.
- A pretty dish of pastry may be made by cutting the paste in ribbons of three inches in length and one and a half in width;
- bake them lightly and pile them one upon another, with jam between each, in the form of a cone.