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
Cut 24 rounds of pastry.
Form 12 of the rounds into rings by cutting through them with a small cutter.
Moisten the rings with cold water or egg white.
Lay the rings on the remaining rounds of pastry to form the tartlet rims.
Bake and fill
Bake in a 400°F (200°C) oven for 10 to 12 minutes.
Fill the tartlets with preserve while they are still warm.
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
- Forms the crisp shell and rims that hold the filling.
- Cold water or egg white
- Acts as glue so the pastry rings adhere to the bases.
“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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