4335 Croûte de Tourte à l’Ancienne

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Roll a piece of ordinary short paste into a ball and roll out 6–7 mm ( in) thick and to a diameter to suit the mould. Place this paste into the moistened Tourte mould, fill the centre with a pad of paper and cover with a thinly rolled layer of the same paste; seal the edges together.

Moisten a strip around the edge and cover it with a 1 cm ( in) wide band of puff paste cut to the length calculated to encircle the Tourte. Seal the two ends together when they meet and knotch it around the edge using the point of a knife. Brush the top of the Tourte and the band of puff paste with eggwash, score with a knife and bake in a moderate oven.

When cooked, cut out the lid and remove the paper.