A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Bake in a quick oven and pile high in the centre of a dish on a napkin for serving, garnishing with the same preserves used for filling.
Preserved exactly as written in the original source
Roll some good puff paste out thin
Cut it into two and a half inch squares
Brush each square over with the white of an egg
Fold down the corners, so that they all meet in the middle of each piece of paste
Slightly press the two pieces together
Brush them over with the egg
Sift over sugar and bake in a nice quick oven for about a quarter of an hour
When they are done, make a little hole in the middle of the paste and fill it up with apricot jam, marmalade, or red currant jelly
Pile them high in the centre of a dish on a napkin and garnish with the same preserves the tartlets are filled with
Modern guidance to help you succeed with this vintage recipe
Puff pastry relies on alternating layers of butter and dough that create steam during high-heat baking, forcing the layers apart into flaky sheets. Brushing with egg white before folding creates a protein-rich seal that holds the corners together while providing a glossy, golden finish. The high oven temperature (400-425°F for a "quick oven") sets the structure rapidly, preventing butter from melting out before the layers can separate. Adding preserves after baking prevents moisture from making the pastry soggy.
The unfilled baked tartlets can be made up to 2 days ahead and stored in an airtight container at room temperature. Re-crisp them in a 350°F oven for 3-5 minutes before filling and serving. Do not fill more than 2 hours before serving to maintain crispness.
Unfilled tartlets can be stored in an airtight container at room temperature for up to 3 days. Once filled, the tartlets should be served within 2-3 hours as the moisture from the preserves will soften the pastry. Filled tartlets do not store well and should not be refrigerated.
AI-generated tips from Chef Cecil's culinary database
The unfilled baked tartlets can be made up to 2 days ahead and stored in an airtight container at room temperature. Re-crisp them in a 350°F oven for 3-5 minutes before filling and serving. Do not fill more than 2 hours before serving to maintain crispness.
Unfilled tartlets can be stored in an airtight container at room temperature for up to 3 days. Once filled, the tartlets should be served within 2-3 hours as the moisture from the preserves will soften the pastry. Filled tartlets do not store well and should not be refrigerated.
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