NO. 144. TART OF PUFF-PASTE WITH STRAWBERRY JAM.
STRAWBERRY TARTLETS
Use tartlet shells made of any good pastry, puff-paste trimmings preferred. Just before serving, freshen the shells by heating them, if they have been kept some time, and fill with stewed fresh strawberries. Serve the juice separately in a sauce-dish.
To prepare the strawberries, put them in a saucepan and cover them with enough sugar to sweeten them. Let them stand in a warm place until the juice moistens the sugar. Cook them slowly until the berries are softened, but not so long that they lose their shape.
NO. 146. FRANGIPANE TARTLETS.
FRANGIPANE TARTLETS
Line patty-pans with puff-paste rolled one quarter of an inch thick. Cut the paste an inch larger than the pans, and fit it as carefully as possible, pressing it lightly with the broad finger into the flutings. Prick the bottom crust and lay on it a slice of bread cut to the size of the bottom of the pan. This is to prevent the bottom crust from rising and to leave the sides to puff, as the light pastry is an important part of these tartlets. Bake in a hot oven about fifteen minutes. When done remove any uncooked paste and fill with frangipane cream. Cover the whole top with meringue, piling it high in the center, and smooth it with a wet knife. Make a border one half an inch wide of chopped almonds which have been blanched and browned. Place in the center a half cherry and two pieces of angelica to imitate a flower.