Recipes > Desserts > Puites d'amour

Puites d'amour


Prepare 10 ounces puff paste and roll it out 1/2 inch in thickness; cut out into 20 rounds, about 2 inches in diameter, with a scalloped tin cake cutter; cut a round piece out of the center of each one, so that only a ring remains; roll out the remaining paste the same way, cut out 20 rounds, lay them in a tin pan and brush over with the white of egg; put on the rings, brush the top over with beaten egg and bake in a hot oven; when done dust them over with sugar and let them remain for a few minutes longer in oven to glaze; remove and shortly before serving fill them either with whipped cream sweetened and flavored with vanilla or some preserved fruit. NOTE. Care must be taken not to get any egg on the outside of tart, as this will prevent the rising.


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Desserts and Salads (1920).

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