CookEat Recipe
Green-Gage Tartlets
Scalloped pastry tartlets filled with syrup-poached greengages over apple jelly, baked with a light sugar finish and topped with currant jelly.
Method
Steps
Step 1
Lift fifteen whole preserved greengages out of their packing syrup. Carefully split the fruit and remove all the stones. Keep the packing syrup out of this preparation.
Step 2
Put the three ounces of icing sugar and one gill of cold water in a saucepan. Bring to a boil and boil for five minutes. Add all the prepared greengages and cook gently for about ten minutes. Lift the fruit into a bowl with a slotted spoon, letting it drain while keeping the fruit intact as far as possible. Keep the remaining actual poaching syrup separately; use all the fruit, with its clinging moisture, for the tartlets.
Step 3
Heat a conventional oven to 200°C. Lightly butter six small scalloped tartlet moulds large enough for equal shares of the prepared fruit. Use enough chilled prepared folded butter pie paste to cut six equal rounds and line the moulds neatly. Gently press at the bottoms and sides without pressing down the edges.
Step 4
Line the pastry cases with baking paper suitable for 200°C and fill with dried beans as baking weights. Bake for about fifteen minutes, until firm. Remove all the beans and paper; keep the beans separately for future blind-baking, not for eating. Bake the unweighted cases further as needed until the bases and sides are dry, golden and fully cooked. Keep the cases in their moulds.
Step 5
Spread one good teaspoon of finished apple jelly over the bottom of each case. Divide all the drained greengage fruit equally among the six cases. Dredge one light teaspoon of icing sugar over each and place the moulds on a baking sheet.
Step 6
Reduce the oven setting to 180°C. Bake the filled tartlets for about sixteen minutes, until the fruit and apple jelly are hot and the pastry stays golden and fully cooked.
Step 7
Bring the baking sheet out to the oven door and lightly dust the pastry edges with the additional icing sugar. Raise the oven setting to 200°C and return the tartlets for about two minutes, checking until the edge sugar has entirely melted without burning. Continue only as needed to reach that finish.
Step 8
Remove the tartlets and leave them to cool. Unmould carefully, spread one teaspoon of finished set currant jelly over the fruit in each tartlet, arrange on a serving dish and serve.
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