Reference > Farmer's Cookbook > PASTRY DESSERTS > Polish Tartlets
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Polish Tartlets

Roll puff or plain paste one-eighth inch thick, and cut in two and one-half inch squares; wet the corners, fold toward the centre, and press lightly; bake on a sheet; when cool, press down the centres and fill, using two-thirds quince marmalade and one-third current jelly.


CONTENTS · BIBLIOGRAPHIC RECORD
  Tarts Almond Tartlets  
 
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