1328 b. COVENTRY TARTLETS.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Yield
24.0 tartlets
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
for tartlet shells
for filling
for masking and decoration
for variations
Instructions (6)
  1. Line two dozen deep-fluted tartlet-moulds with some short-paste.
  2. Fill these with the prepared curd mixture.
  3. Bake the tartlets of a light colour.
  4. When done, turn them out, upside-down upon a sheet of paper, and allow them to cool.
  5. Mask over the upper part of each tartlet with some apricot-marmalade.
  6. Place thereon a tasteful decoration formed with angelica, dried cherries, &c., &c.
Original Text
1328 b. COVENTRY TARTLETS. Line two dozen deep-fluted tartlet-moulds with some short-paste, and fill these with the following preparation:—Procure about twelve ounces of hard fresh curd, which place in a mortar with four ounces of pounded sugar, the yolks of four eggs, two ounces of fresh butter, as much grated nutmeg as would hold on a sixpence, a small pinch of salt, and a dessert-spoonful of orange-flower-water; bruise all these smoothly together until the whole forms a compact creamy substance, and then use it as directed above. Bake the tartlets of a light colour, and when done, turn them out, upside-down upon a sheet of paper, and allow them to cool. Next, proceed to mask over the upper part of each tartlet with some apricot-marmalade, and place thereon a tasteful decoration formed with angelica, dried cherries, &c., &c. These cakes may be varied in appearance by using currant or apple-jelly instead of apricot, &c., and ornamenting them with small cut fancy shapes or designs, made of worked puff-paste, or almond-paste.
Notes
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