Recipes > Desserts > Pies > D'Artois (or Pie of Marmalade)

D'Artois (or Pie of Marmalade)


  • 1/2 pound puff paste
  • apple marmalade
  • powdered sugar


Divide the puff paste into 2 parts; roll one part out into a thin square piece and spread over it, 1/2 inch thick, apple marmalade 1/2 inch from the edge; roll out the remaining half into a piece of same size, hold it on the rolling pin and lay over the marmalade; wet the edge of first paste and press the 2 edges together; cut the top paste with a sharp knife into strips, first lengthwise, then crosswise, like lattice work; put in a tin pan and bake in a medium hot oven to a delicate brown; when done dust powdered sugar over and let it remain for a few minutes in the oven to glaze; then remove and serve when cold. Any kind of marmalade or cream may be used.


Print recipe/article only


Desserts and Salads (1920).

comments powered by Disqus