Fruit Tartlets with Cream
Ingredients
Directions
The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare and bake the shells
Roll out the short pastry thinly and line deep tartlet tins.
Place greased paper in each tin and fill with uncooked rice.
Bake in a moderate oven at 350°F (175°C) until golden.
Fill and serve
Once cooled, fill each tartlet with the sweetened compote of fruit.
Use a piping bag to add whipped cream on top of each tartlet.
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
- Short pastry
- Forms a crisp, sturdy shell that holds the filling.
- Whipped cream
- Adds a light, airy richness on top of the fruit.
- Sweetened fruit compote
- Adds sweetness and fruity moisture to the baked shell.
The step that matters
Weighting the pastry with paper and rice. Filling the greased paper with uncooked rice weighs down the pastry while it bakes. This keeps the base and sides from puffing up or slumping, so the shells stay flat and hold their shape.
“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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