Little Ladies Tarts
These delightful historical tarts feature a crisp, semi-sweet pastry base that is laminated for a delicate, flaky texture. The golden discs are baked until crisp and then adorned with colorful fruit jams or jellies arranged in an intricate wheel-spoke design. A perfect tea-time treat that combines the crunch of a biscuit with the sweetness of fruit preserves.
Ingredients
- 2 pounds Wheat flour (All-purpose flour) (Approximately 7-8 cups.)
- 1/4 pound Butter (1/2 cup (1 stick). Originally '0.25 ratal'.)
- 1 cup Granulated sugar (Originally '1/4 seer'. Estimated conversion based on historical weights.)
- 3 whole Eggs (Fresh eggs.)
- 1 cup Water (Quantity estimated. Use enough to bind a stiff dough.)
- 1 cup Assorted Jams and Jellies (Use different colors/flavors for decoration.)
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A rich, sweet shortcrust pastry historically designed for creating decadent tarts and tartlets. This dough combines equal parts of refined flour, butter, and sugar bound with cream to produce a sturdy, cookie-like crust with a melt-in-the-mouth texture similar to shortbread. It serves as an excellent, sweet foundation for fruit preserves, custards, or creamy fillings.
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FRUIT WHEELS
These delightful Fruit Wheels offer a unique blend of textures and flavors, combining a flaky pastry with a sweet and fruity filling. The combination of raisins, citron, and currants creates a rich, sweet, and slightly tangy taste, perfect for a comforting treat. These are best enjoyed warm from the oven, making them a satisfying snack or dessert.
Instructions
- 1In a large bowl, combine the flour, sugar, butter, and eggs. Gradually add water and knead to form a stiff, firm dough.
- 2Roll out the dough, lightly dust with flour (or a flour/fat paste if preferred for extra flakiness), and fold it double. Roll it out again and fold it double. Repeat this folding and rolling process two more times to create layers.
- 3Roll the dough out to a thickness of about 1/4 inch. Cut into round shapes using a cutter. Using the handle of a carved spoon or the tines of a fork, press a decorative pattern around the edges of each round.
- 4Preheat oven to 400°F (200°C). Place the rounds on a baking sheet or tray. Bake in the hot oven until golden brown and crisp, approximately 12-15 minutes.
- 5Allow the tarts to cool completely. Once cool, leave the decorated edges empty and fill the center space with jam or jelly. Apply the jam neatly in lines resembling the spokes of a cart wheel ('gadi na paida na aara'). Serve immediately or store for later.
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