Half the puff pastry lines a tin, which is filled in layers with berries or fruit and sugar mixed with potato flour, topped with a lid or lattice of pastry strips and baked golden. From Erken's Stor kokebok (1949), p. 560.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 560 (falt i det fri)
Puff pastry was an established dough in the book, and here it is used for a simple tart with berries or fruit in season.
Roll out the base
Roll out half of the puff pastry and lay it in a tin so that the base and sides are covered.
Make the filling
Stir the sugar and potato flour together. Layer berries or fruit in the tin, with the sugar mixture between the layers.
Add the lid
Roll out the rest of the pastry and lay it over as a lid, or cut it into strips and lay them crosswise over the berries.
Bake
Bake in a hot oven until the pastry is golden brown and crisp.
The amount of pastry is given as pastry made with ¼ kg butter. 'Hot oven' is kept without a temperature, since the text gives none.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Note on Modernised
Mengden butterdeig er oppgitt som deig av ¼ kg smør. «Varm ovn» er beholdt uten temperatur, siden teksten ikke oppgir noen.
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