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 filling
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.
Assemble and bake
Line pans with thinly rolled pastry.
Fill the lined pans with the custard mixture.
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
- Fine fruit jelly
- Adds sweetness and fruit flavor, and helps thicken the custard as it sets.
- Beaten egg
- Sets the custard as it bakes, giving it a firm, sliceable texture.
- Pastry
- Forms the shell that holds the custard while it bakes.
The step that matters
Stirring the jelly into the egg gradually. Adding the jelly slowly and mixing as you go helps it blend evenly into the beaten egg, so the custard bakes smooth instead of lumpy or uneven.
“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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