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 shells
Cut 24 rounds of pastry.
Form 12 rounds into rings by cutting through them.
Moisten the rings with cold water or egg white.
Place the rings on the remaining rounds to form tartlet rims.
Bake and fill
Bake at 400°F (200°C) for 10 to 12 minutes.
Fill the warm tartlets with preserve.
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, sturdy base and rims of each tartlet as they bake.
- Cold water or egg white
- Acts as a moistening glue so the ring sticks firmly to the base round.
The step that matters
Moisten the rings before placing them. Water or egg white helps the ring bond to the base round; without it the rim can lift or slide apart during baking.
“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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