Another Receipt for Tartlets
12 tartletsIngredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the pastry
Cut 24 rounds of pastry to form 12 tartlet bases.
Use a small cutter to press through 12 of the rounds to create rings.
Moisten the rings with cold water or egg white.
Lay the rings over the tartlet bases.
Bake and fill
Bake for 10 to 12 minutes at 350°F (175°C).
Fill the warm tartlets with preserve.
Cut small ornaments from leftover pastry and place them on top.
Return the filled tartlets to the oven for 1 minute.
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
- Forms the crisp, buttery base and the raised rim that holds the filling.
- Preserve
- Supplies sweetness and fruit flavour, and sets into a glossy filling as it warms.
- Egg white
- Glues the pastry ring to the base and can give a light glaze when brushed on.
The step that matters
Fill the tartlets while warm. Warm pastry bakes crisp and the preserve spreads evenly into the shell; returning them to the oven for a minute helps the filling soften and settle without overbaking the pastry.
“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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