Name: Jelly Tartlets, or Custards
Ingredients: 4 tablespoons fine fruit jelly; 12 tablespoons beaten egg; Thin pastry for lining pans

Jelly Tartlets, or Custards

Ingredients

4 tablespoons fine fruit jelly
12 tablespoons beaten egg
Thin pastry for lining pans

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

In a basin, stir 4 tablespoons of fine fruit jelly into 12 tablespoons of beaten egg gradually.
Line pans with thin pastry.

Bake

Fill the lined pans with the custard mixture.
Bake for about 10 minutes at 400°F (200°C).

Recipe from a historical cookbook (Internet Archive).

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

Fine fruit jelly: Adds sweetness and fruit flavour to the egg custard filling.
Beaten egg: Sets when baked, giving the filling its custard structure.
Thin pastry: Forms the crisp shell that holds the custard filling.

“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.