Another Receipt for Tartlets
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the rims
Cut 24 rounds of pastry of the usual size.
Form 12 rounds into rings by cutting through them with a small cutter.
Moisten the rings with cold water or egg white.
Lay the rings on the remaining rounds of pastry to form the tartlet rims.
Bake and fill
Bake in a 400°F (200°C) oven for 10 to 12 minutes.
Fill the tartlets with preserve while still warm.
Cut small ornaments from the leftover pastry, bake them lightly, and place on top of the preserves.
Serve the tartlets cold, or return to the oven for 1 minute if serving hot.
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.
Explore the science
What each ingredient does
- Pastry rounds
- Form the crisp base and rims of each tartlet once baked.
- Preserve
- Provides sweetness, fruit flavour and a moist filling inside the baked shell.
- Egg white
- Can be brushed on the rings to help them stick to the rounds and seal.
The step that matters
Moisten the rings before laying them on the rounds. Water or egg white acts as a glue so the rim stays attached to the base. If the rings are dry, they can lift or slide off during baking, leaving a misshapen tartlet.
“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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