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 the shells
Cut 24 rounds of pastry.
Form 12 rounds into rings by cutting through them.
Moisten the rings with cold water or egg white.
Place the rings on the remaining rounds to form tartlet rims.
Bake and fill
Bake at 400°F (200°C) for 10 to 12 minutes.
Fill the warm tartlets with preserve.
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, flaky shell that holds the filling.
- Preserve
- Adds sweetness and fruit flavour to the filled tartlet.
The step that matters
Moisten the rings before placing them. Cold water or egg white acts as a glue, so the rim sticks to the base round and does not separate or lift during baking.
“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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