Another Receipt 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 to form 12 tartlet rings by pressing a small cutter through them.
Moisten the rings with cold water or egg white and lay them on the remaining rounds of pastry to form the tartlet rims.
Bake in a 400°F (200°C) oven for 10 to 12 minutes.
Fill and serve
Fill the warm tartlets with preserve.
Cut small ornaments from the leftover pastry, bake them lightly, and place them on top of the preserves.
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
- Forms the crisp, sturdy shell that holds the filling.
- Preserve
- Provides sweetness, fruit flavour and a moist, glossy filling.
- Egg white
- Can be brushed on as glue to bond rims and help them brown.
The step that matters
Fill the warm tartlets with preserve. Filling while the shells are still warm helps the preserve settle and bond to the pastry. Cold shells can let the filling slide or leave gaps.
“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 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.