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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