Another Beceift for Tartlets
Ingredients
Directions
The book says “a very slow oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the shells
Cut 24 rounds of pastry of the usual size.
Form 12 of them into rings by pressing a small cutter through them.
Moisten the rings with cold water or egg white and lay them on the remaining rounds to form the rims of the tartlets.
Bake and fill
Bake the tartlets at 400°F (200°C) for 10 to 12 minutes.
Fill the tartlets with your chosen filling while they are still warm.
Decorate with small pieces of pastry cut from the remnants and bake until lightly colored.
Serve
Serve the tartlets cold, or if desired hot, return them to the oven for 1 minute after filling.
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 rounds
- Form the crisp, baked shell that holds the filling.
- Cold water or egg white
- Acts as a glue that seals the pastry rings onto the base rounds.
The step that matters
Forming and sealing the rims. Moistening the rings and pressing them onto the rounds must be done neatly, because a loose rim can lift or separate during baking, letting the filling spill and the shell lose its shape.
“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.
More pastry tartlets recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.