Raspberry Lattice Tartlets (Type 2)
Delicate puff pastry shells are filled with sweet, vibrant raspberry jam and topped with an intricate, twisted lattice crust. This classic Parsi-style tartlet combines buttery, flaky layers with the tart fruitiness of raspberries for a sophisticated tea-time treat. The decorative lattice work, made from twisted strips of pastry, creates a beautiful presentation that is as delightful to look at as it is to eat.
Ingredients
- 1 pound Puff pastry (Quantity estimated for a standard batch of tartlets.)
- 1 cup Raspberry jam (Originally 'Rajbari Jam'.)
- 2 tablespoons Flour (For dusting and rolling (estimated).)
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Instructions
- 1Preheat the oven to 375°F (190°C). Prepare tartlet molds or patty pans by ensuring they are clean and dry.
- 2Roll out half of the puff pastry and line the patty pans or tart molds with the dough. Fill each lined mold with raspberry jam up to the rim.
- 3Take the remaining puff pastry and ensure it is firm (chill slightly if necessary to make it harder). Roll it out very thinly. Cut the dough into very thin strips, approximately 1/10th of an inch wide. Gently twist each strip to create a spiral effect.
- 4Arrange the twisted strips over the jam-filled tarts to form a fine lattice or net pattern. Press the ends of the strips firmly against the rim of the tart shells to seal. Bake in the preheated moderate oven (375°F / 190°C) for 15-20 minutes until the pastry is puffed and golden brown.
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