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 rims
Roll out the puff pastry and cut it into rounds.
Press a small cutter through the rounds to form rings.
Moisten the rings with cold water or egg white and place them on the remaining pastry rounds to form the tartlet rims.
Bake and fill
Bake in a preheated oven at 400°F (200°C) for 10 to 12 minutes.
Fill the warm tartlets with preserve.
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
- Puff pastry
- Its layers puff and separate in the oven, giving the tartlets a light, flaky structure.
- Preserve
- Adds sweetness and fruit flavor, and its moisture softens the pastry slightly where it sits.
- Cold water or egg white
- Acts as glue to hold the rings on the base, and egg white also helps the rims brown.
The step that matters
Moisten the rings before placing them. Water or egg white must be brushed on lightly so the rims stick to the base. Too much liquid can stop the layers from rising cleanly.
“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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