1322. APPLE TARTLETS.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Yield
20.0 tartlets
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (5)
  1. Make half a pound of tart-paste (No. 1255).
  2. Roll it out rather thin, then stamp out twenty circular flats, with a fluted cutter suited to the size of the tartlets; and use them to line the moulds.
  3. Fill each tartlet with a spoonful of apple-marmalade.
  4. Cover them in with a mosaic of paste, egg them over, place them on a baking-sheet, and bake them of a light colour.
  5. When done, shake some fine sugar over them, and use the red-hot salamander, to give them a glossy appearance.
Original Text
1322. APPLE TARTLETS. Make half a pound of tart-paste (No. 1255), roll it out rather thin, then stamp out twenty circular flats, with a fluted cutter suited to the size of the tartlets; and use them to line the moulds; fill each tartlet with a spoonful of apple-marmalade, cover them in with a mosaic * of paste, egg them over, place them on a baking-sheet, and bake them of a light colour; when done, shake some fine sugar over them, and use the red-hot salamander, to give them a glossy appearance.
Notes
—