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Dessert

Another Receipt for Tartlets

Small pastry tartlets filled with preserve, topped with baked pastry ornaments.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Another Receipt for Tartlets

Ingredients

Directions

Prepare the rims

  1. Cut 24 rounds of pastry of the usual size.

  2. Form 12 of them into rings by pressing a small cutter through them.

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

  4. Lay the rings on the remaining rounds of pastry to form the rims of the tartlets.

Bake and fill

  1. Bake for 10 to 12 minutes.

  2. Fill the tartlets with preserve while still warm.

  3. Cut small ornaments from the leftover pastry, bake them lightly, and place on top of the preserve.

Serve

  1. Serve the tartlets cold, or reheat in the oven for 1 minute before serving hot.

Recipe from a historical cookbook (Internet Archive).

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 tart shell and, once baked, provides a crisp base and structure for the filling.
Preserve
Supplies the sweet, fruity filling that flavours the tartlets.

The step that matters

Moisten the rings before laying them on the rounds. Cold water or egg white acts as a glue, so the rims bond to the base. Without it, the rings can separate or slide during baking, leaving the filling with no proper wall.

“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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