1 Puff pastry or plain shortcrust pastry, rolled to 1/8 inch (3 mm) thick
1 Quince marmalade (two-thirds of the total filling)
1 Currant jelly (one-third of the total filling)
Instructions
1. Heat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. On a lightly floured surface, roll the pastry to 1/8 inch (3 mm) thickness. Cut into 2-1/2 inch (6 cm) squares.
3. Lightly brush or dab water onto each of the four corners of a square. Fold each corner toward the centre, pressing lightly to adhere — this is a pinwheel or envelope fold. Repeat with remaining squares and arrange on the prepared baking sheet.
4. Bake at 425°F (220°C) for 12-16 minutes, until the pastry is a deep golden brown, the edges feel firm and dry to the touch, and the folded layers have puffed and set.
5. Remove from the oven and transfer to a wire rack. Allow to cool completely, about 20-30 minutes.
6. Once cool, gently press down the centres of each tartlet to create a shallow well.
7. Combine two-thirds quince marmalade with one-third currant jelly and stir together. Spoon the blended filling into the centre wells of each tartlet, filling flush with the pastry folds.
8. Serve at room temperature. Filled tartlets are best eaten within a few hours of assembly to preserve pastry crispness.
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