Pont Neuf tartlets with red currants (Tartellete Pont Neuf ai ribes) from The Italian Bakery: Step-by-Step Recipes with The Silver Spoon (page 140) by The Silver Spoon Kitchen

  • red currant jelly
  • red currants
  • Show all ingredients...

  • EYB Comments

    You may use the Classic pie dough [shortcrust pastry] recipe on p. 52, and the Choux pastry recipe on p. 132.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You may use the Classic pie dough [shortcrust pastry] recipe on p. 52, and the Choux pastry recipe on p. 132.

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