1324. CHERRY 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 (6)
for alternative fruits
Instructions (4)
  1. Take the stones out of two pounds of Kentish cherries, put these into a small sugar-boiler with three quarters of a pound of pounded sugar, toss them in this, then set them on the stove-fire and allow them to boil for about five minutes: the cherries must then be strained on a sieve, and the syrup reduced to about one-third part of its quantity, then added to the cherries, and kept in a small basin.
  2. Line two dozen small tartlet-pans with short-paste or tart-paste (the flats being stamped out with a fluted cutter); knead as many small pieces of paste as there are tartlets, and after dipping them in flour, press one of them into each of the tartlets, place them on a baking-sheet, and put them in the oven moderately heated, to be baked of a light colour; when they are nearly done, withdraw them, and take out the pieces of paste; shake some fine sugar over them, and then glaze them with the red-hot salamander.
  3. Just before serving the tartlets, fill them with the cherries.
Note
  1. Raspberries, currants, gooseberries, and all kinds of plums, may be prepared for tartlets, by gently boiling them for a few minutes in about a pint of syrup; the fruit should then be drained on a sieve, and the syrup reduced to one-third of its original quantity, and kept
Original Text
1324. CHERRY TARTLETS. Take the stones out of two pounds of Kentish cherries, put these into a small sugar-boiler with three quarters of a pound of pounded sugar, toss them in this, then set them on the stove-fire and allow them to boil for about five minutes: the cherries must then be strained on a sieve, and the syrup reduced to about one-third part of its quantity, then added to the cherries, and kept in a small basin. Line two dozen small tartlet-pans with short-paste or tart-paste (the flats being stamped out with a fluted cutter); knead as many small pieces of paste as there are tartlets, and after dipping them in flour, press one of them into each of the tartlets, place them on a baking-sheet, and put them in the oven moderately heated, to be baked of a light colour; when they are nearly done, withdraw them, and take out the pieces of paste; shake some fine sugar over them, and then glaze them with the red-hot salamander. Just before serving the tartlets, fill them with the cherries. Note.—Raspberries, currants, gooseberries, and all kinds of plums, may be prepared for tartlets, by gently boiling them for a few minutes in about a pint of syrup; the fruit should then be drained on a sieve, and the syrup reduced to one-third of its original quantity, and kept
Notes
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