Jelly Tartlets, or Custards
Ingredients
Directions
Make the custard
Put four tablespoonfuls of fine fruit-jelly into a basin, and stir in gradually twelve spoonfuls of beaten egg; if the preserve is rich and sweet, no sugar will be required.
Fill and bake
Line some pans with paste rolled very thin, fill them with the custard, and bake them about ten minutes.
Make the strawberry tartlets
Take a full half-pint of freshly-gathered strawberries, without the stalks; first crush, then mix them with two ounces and a half of powdered sugar; stir to them by degrees, adding four well-whisked eggs, beat the mixture a little, and put it into pattypans lined with fine paste: they should be only three parts filled.
Bake the tartlets from ten to twelve minutes.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Fruit-jelly
- Provides the sweet, set base flavour and body of the custard filling.
- Eggs
- Set the custard as they cook and bind the strawberry mixture into a filling.
- Strawberries (in the method)
- Supply fresh fruit flavour and tartness to the strawberry filling.
- Powdered sugar (in the method)
- Dissolves easily into the strawberry mixture, adding sweetness and softening the tartness.
The step that matters
Fill the pattypans only three parts full. Eggs puff and expand as they bake, so overfilling can cause the mixture to spill over and bake unevenly. Leaving room lets the filling rise and set neatly in the pastry case.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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