Jelly Tartlets, or Custards
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.
Make the custard
Stir 4 tablespoons of fine fruit jelly into 12 tablespoons of beaten egg gradually in a basin.
If the jelly is rich and sweet, no sugar is needed.
Line and fill
Line pans with very thin rolled pastry.
Fill the lined pans with the custard mixture.
Bake
Bake for about 10 minutes at 400°F (200°C).
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
- Eggs
- Set the custard into a firm, sliceable filling as they cook.
- Fruit jelly
- Adds sweetness and fruit flavour, and helps thicken the custard mixture.
The step that matters
Stir the jelly into the egg gradually. Adding the jelly slowly while stirring lets it blend evenly into the egg, so the custard stays smooth and free of lumps. Eggs that are mixed unevenly can set unevenly in the oven.
“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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