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 the beaten egg gradually into the fruit jelly in a basin.
Line, fill and bake
Line pans with the thin pastry and fill them with the custard mixture.
Bake in a 400°F (200°C) oven for about 10 minutes.
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
- Beaten egg thickens the filling as it bakes, giving it a set, custard-like texture.
- Fine fruit jelly
- Fruit jelly adds sweetness and fruity flavour to the filling.
- Rolled pastry
- Thin pastry forms a crisp case that holds the filling while it bakes.
The step that matters
Stir the egg in gradually. Adding the beaten egg slowly lets it blend evenly into the jelly instead of clumping. An evenly mixed filling bakes smoothly and sets uniformly.
“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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