MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Taffety Tarts
Categories: Tarts
Yield: 1 Batch

MMMMM---------------------------TARTS--------------------------------
2 Puff pastry sheets
4 sm Tart apples (2" / 5 cm);
-Braeburn, Jazz,
-Granny Smith
Caster/fine sugar; for
-sprinkling
Fruit preserves/conserves
-(optional)
2 Lemons or oranges; zest of
1 oz Unsalted butter; up to 2 oz
-(optional)

MMMMM---------------------------ICING--------------------------------
1 Egg white
Rosewater; to taste
4 oz Icing/powder sugar

Peel the apples and remove the cores with a corer.

Cut the apples into round slices.

Cut the puff pastry sheets into 4" / 20 cm squares.

Place two apple slices on one half of each puff pastry square. Do not
overlap the slices.

Chop the leftover pieces of apple small and use to fill in the
middles of the slices and around the edges. You are aiming for a
single, thin layer of fresh apple. Alternately, fill the holes from
the cores with teaspoons of light fruit preserves such as pear,
quince, apricot.

Sprinkle with fine sugar and grate over some lemon or orange zest.

Dot with small pieces of butter (optional).

Brush the edges of the pastry with water and fold over. Press the
edges together to seal.

Chill the finished pastries in the fridge for 30 minutes.

Heat the oven to 400°F/200°C/180°C Fan.

Line a baking sheet with parchment paper.

Remove the pastries from the fridge and trim the edges neatly. Use a
sharp knife to get a clean, crisp cut. Poke steam holes in the top of
the pastries with a skewer.

Arrange the pastries on the baking sheet. Lay a sheet of parchment
lightly over the top of the pastries and stand a metal cooling rack
over it. This is to prevent the pastries from rising too much during
baking. The parchment sheet is to prevent the pastries from getting
stuck to the rack.

Bake for 20-25 minutes until the pastry is crisp. Check the
undersides of the pastries to ensure the pastry is cooked.

While the pastries are cooking, whisk together the icing ingredients
until they form a smooth, pourable mix the consistency of cream.

When the pastries are baked, remove from the oven and spread or pipe
the icing onto the hot pastries.

Turn the oven off, then return the pastries to the still-warm oven
for 10 minutes, to set the icing.

Allow to cool on a wire rack.

Recipe by Mary-Anne Boermans

Recipe FROM: <https://www.folger.edu/blogs/shakespeare-and-beyond/
taffety-tarts-folger-manuscript-recipes-17th-century-pastry-
oxford-english-dictionary/>

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