Another Receipt for Tartlets
Ingredients
Directions
Prepare the pastry
Cut 24 rounds of pastry.
Form 12 of the rounds into rings using a small cutter.
Moisten the rings with cold water or egg white.
Lay the moistened rings on the remaining rounds to form the tartlet rims.
Bake and fill
Bake for 10 to 12 minutes.
Fill the warm tartlets with preserve.
Decorate the tartlets with a small piece of pastry cut from the remnants.
Bake gently until light in color.
Serve the tartlets cold.
Reheat in the oven for 1 minute before serving if desired.
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 base and rims that hold the filling.
- Preserve
- Adds sweetness and moisture to the filling.
- Egg white
- Glues the pastry rings to the bases so the rims hold during baking.
The step that matters
Moisten the rings before laying them on the rounds. Water or egg white helps the pastry rings bond to the bases. Without it, the rims can separate or slide during baking, so the tartlets lose their shape and hold less filling.
“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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