Tarts

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Preparation info

    • Difficulty

      Easy

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Method

Roll Plain Pastry or puff paste, one-eighth inch thick. Shape with a fluted, round cutter, first dipped in flour; with a smaller cutter remove centers from half the pieces, leaving rings ½ inch wide. Brush with cold water the larger pieces near the edge; fit on rings and press lightly. Chill thoroughly and bake 15 minutes in hot oven. Brush top with beaten yolk of egg and teaspoon of water. Cool and fill with jelly or jam.