Jelly Tartlets, or Custards
Ingredients
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
In a basin, stir 4 tablespoons of fine fruit jelly into 12 tablespoons of beaten egg gradually.
If the jelly is rich and sweet, no sugar is needed.
Line pans with thin pastry.
Bake
Fill the lined pans with the custard mixture.
Bake for about 10 minutes at 350°F (175°C).
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
- Eggs
- Set the jelly mixture into a custard as they cook, giving the filling its body.
- Fruit jelly
- Adds sweetness and fruit flavour to the custard filling.
- Thin pastry
- Forms the crisp case that holds the custard filling.
The step that matters
Stirring the jelly into the egg. Adding the jelly gradually and stirring well keeps it evenly dispersed, so the custard sets smoothly instead of forming lumps or uneven pockets of jelly.
“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.
More jelly tartlets recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.