Another Receipt for Tartlets
Ingredients
Directions
Prepare the pastry
Cut 24 rounds of pastry.
Form 12 rounds into rings by cutting through them.
Moisten the rings with cold water or egg white.
Lay the rings on the remaining rounds to form tartlet rims.
Bake and serve
Bake for 10 to 12 minutes.
Fill warm tartlets with preserve.
Decorate with small pastry ornaments and bake gently until light in color.
Serve cold or reheat in the oven for 1 minute before serving.
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 base and rims that hold the filling.
- Preserve
- Adds sweetness and fruity flavor, and sets the filling's moisture in the tart.
- Cold water or egg white
- Acts as a glue that bonds the pastry rings to the rounds beneath.
The step that matters
Moisten the rings before laying them on the rounds. Water or egg white helps the rims stick to the base. If the rings are dry, they can slip apart during baking and the tartlets may lose their 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.
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