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Dessert

Another Receipt for Tartlets

A pastry tartlet filled with preserve, baked and served cold or reheated.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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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

  1. Cut 24 rounds of pastry.

  2. Form 12 rounds into rings by cutting through the center.

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

  4. Place the rings on the remaining rounds to form tartlet rims.

Bake and fill

  1. Bake at 400°F (200°C) for 10 to 12 minutes.

  2. Fill the tartlets with preserve while still warm.

Decorate

  1. Cut small decorative shapes from leftover pastry.

  2. Bake the shapes until light in color.

Serve

  1. Serve the tartlets cold.

  2. 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 crisp shell that holds the filling and the rims of each tartlet.
Preserve
Provides sweetness and fruit flavor for the filling inside the tartlet shells.

“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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