Another Receipt for Tartlets

Ingredients

• 24 rounds of pastry
• cold water or egg white
• preserve

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.

1. Cut 24 rounds of pastry.

2. Form 12 rounds into rings by cutting through them.

3. Moisten the rings with cold water or egg white.

4. Place the rings on the remaining rounds to form tartlet rims.

5. Bake at 400°F (200°C) for 10 to 12 minutes.

6. Fill the warm tartlets with preserve.