Modern Polish Tartlets
These Polish Tartlets are a delightful treat, featuring a flaky pastry base filled with a sweet and tangy combination of quince marmalade and currant jelly. This modernized version provides clear instructions for even beginner bakers.
Ingredients
- 1 sheet (14.1 oz) Puff pastry (Or use homemade plain pastry)
- 0.66 cup Quince marmalade (Approximately two-thirds of the filling)
- 0.33 cup Currant jelly (Approximately one-third of the filling)
- 1 Egg (For egg wash (optional))
- 1 tablespoon Water (For egg wash (optional))
Instructions
- 1Preheat oven to 375°F (190°C). Lightly grease a baking sheet. On a lightly floured surface, roll out the puff pastry to about 1/8 inch (3mm) thick.
- 2Cut the pastry into 2.5-inch (6.35 cm) squares. Lightly wet the corners of each square with water. Fold each corner towards the center, pressing lightly to secure. Place the shaped tartlets on the prepared baking sheet.
- 3Optionally, whisk together the egg and water for an egg wash. Brush the tops of the tartlets with the egg wash for a golden finish. Bake in the preheated oven for 15-20 minutes, or until golden brown.
- 4Remove the baked tartlets from the oven and let them cool completely on a wire rack. Once cooled, gently press down the centers of each tartlet to create a well for the filling. Mix the quince marmalade and currant jelly together in a small bowl. Fill each tartlet with the marmalade-jelly mixture.