Pawaru-Grahmata

№ 34IX. nodaļa

Tortītes

Little puff-pastry cherry tarts

  • Makes about 12
  • about 1 hour
  • Melnraksts · vēl nav izmēģināts

1796Tortites.

Modernizētslpp. 388–389 · PDF 402–403

The book gives no quantities; the amounts below are ours.

Method

6 soļi
  1. Heat the oven to 200 °C (180 °C fan) and line a baking tray with baking paper.
  2. Roll the pastry out about 4 mm thick: not too thin, the book says. Cut 12 rounds 7 cm across (a cup or glass rim will do) and 12 rounds 6 cm across.
  3. Cut a 2 cm hole in the middle of each smaller round with a small cutter or the wide end of a piping nozzle. The book uses a thimble.
  4. Brush the large rounds with egg white and lay the rings on top. Don't brush the cut edges, or the pastry won't rise. Chill for 15 minutes.
  5. Bake for 15–18 minutes, until well risen and golden. Leave to cool on a rack.
  6. Put a preserved cherry into each hole and dust with icing sugar, if you like.

Notes

What the book says vs. what we added

puff pastry, rolled not too thin, is cut into rounds with the rim of a cup or a small glass, half of them smaller; the smaller ones get a hole cut with a thimble, are stuck onto the larger with water or egg white and baked on paper, and a preserved cherry or other fruit goes into each hole. In the second way, equal rounds are given a pinched decorative edge and filled with apple pulp, preserved cherries, prunelles or berry preserve before baking slowly on paper in a baking pan. The sizes, temperatures and times are ours.

Pastry

puff pastry rises and loses a pinched edge in the oven. For the second way, a rough puff or a rich shortcrust keeps the pattern better.

The second way

  • Cut 8 cm rounds, all the same size.
  • Hold each round on your left thumb and, with your right hand, pinch a raised, decorative edge all the way round, like a small tartlet.
  • Put a teaspoon or two of apple purée, cherries, prunes or jam in the middle.
  • Bake on baking paper at 190 °C (170 °C fan) for 18–20 minutes, until golden. The book says to bake them slowly.

← → receptes · S skenējums · V vārdnīca · ⌘K meklēt

esc
↑↓ izvēlēties↵ atvērt