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 the shells
Roll out the pastry dough and cut it into rounds.
Use a small cutter to press twelve rounds into rings.
Moisten the rings with cold water or egg white.
Place the rings on the remaining rounds of pastry to form the rims of the tartlets.
Bake and fill
Bake in a 400°F (200°C) oven for 10 to 12 minutes.
Fill the tartlets with preserve while still warm.
Cut small ornaments from the leftover pastry, place them on top, and bake gently until light in color.
Serve the tartlets cold, or return them to the oven for 1 minute to serve hot.
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 dough
- Forms the crisp, baked shell that holds the filling.
- Preserve
- Adds sweetness and fruity flavor as the tartlet filling.
- Cold water or egg white
- Acts as glue, helping the pastry rings stick to the rounds beneath.
The step that matters
Moisten the rings before placing them on the rounds. Water or egg white helps the rim bond to the base. Without it, the rings can separate or slide during baking, so the tartlet loses its shape and the filling may leak.
“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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