Home › The Principles of Cookery › Fairy Fancies

Fairy Fancies

For this pretty, fanciful pastry make first a good short crust (see CRUST, SHORT, COMMON). When very thinly and evenly rolled out, cut with a tin cutter, procured for the purpose, as many sheets of crust as are required for the foundation of the pastry, then, with a round tin cutter of about an inch in diameter, and another of half the size, make eight rings of crust, and carefully place two-one of each size, the largest at the bottom-on the four corners of the foundation previously formed. The rings should be brushed with white of egg to make them adhere. Bake in a slow oven, as the pastry should be of a pale tint. When cold, fill each of the four rounds with differently-coloured jams or jellies. The above may also be iced with sugar, or made of almond paste, and the rings coloured according to fancy, and filled with whipped cream.

FAM