708. Small Fruit Tarts

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
for tartlet shells
for cream filling
for meringue topping
Instructions (30)
Tartlet Shells
  1. Butter twelve or more small tartlet pans.
  2. Line each with a bit of puff paste cut with a cutter the size of a crown piece.
  3. Force up the edges with your thumb and finger.
  4. Put a small ball (made of flour and water) in each.
  5. Bake them nicely in a very hot oven.
  6. When done, take out the ball (which may be kept for other occasions).
  7. Shake powdered sugar over the bottom of each tartlet.
  8. Glaze with a salamander.
  9. Turn them over.
  10. Shake sugar in the interior, which also salamander.
  11. Fill with any kind of preserve, marmalade, or fruit.
Cream Filling
  1. Make your tartlets as before, placing cream instead of the ball of flour.
  2. Put half a pint of milk in a stewpan.
  3. When boiling, add half a stick of vanilla.
  4. Reduce the milk to half in another stewpan.
  5. In a separate bowl, combine the yolks of two eggs, a quarter of an ounce of powdered sugar, one ounce of sifted flour, and a grain of salt.
  6. Pour in the reduced milk, taking out the vanilla.
  7. Place over a slow fire, keep stirring till it thickens.
  8. When cold, fill the tartlets.
  9. Bake nicely in a moderate oven.
  10. When cold, add a little jam.
Meringue Topping and Assembly
  1. Have ready a meringue of four eggs (see No. 711).
  2. Lay a teaspoonful of meringue upon each tartlet, spreading it quite flat with a knife.
  3. Ornament the top with some of the meringue mixture.
  4. Put into a paper cornet.
  5. Sift sugar over.
  6. Place in a slow oven till a light brown color and the meringue is quite crisp.
  7. If the oven is too hot, cover with a sheet of paper.
  8. Dress, and serve in pyramid upon your dish.
  9. They ought to be of a light color.
Original Text · last edited 12 days ago
708. Small Fruit Tarts.—The next in order to sweet vol-au-vents, and which are easier to make, are tartlets, their appearance being inviting, and their expense limited, and very easy to serve. They may be made from the trimmings of any puff paste which remains, should be enveloped in paper, and kept in a cold place, or in the flour tub. Make them as follows:—Have ready twelve or more small tartlet pans, which butter, line each with a bit of puff paste cut with a cutter the size of a crown piece, force up the edges with your thumb and finger, put a small ball (made of flour and water) in each, bake them nicely in a very hot oven; when done take out the ball (which may be kept for other occasions), the tartlets, and shake powdered sugar over the bottom of each, and glaze with a salamander, turn them over, and shake sugar in the interior, which also salamander; fill with any kind of preserve, marmalade, or fruit, for sweet vol-au-vents. They may be made with cream as follows:—Make your tartlets as before, placing cream instead of the ball of flour, made thus: put half a pint of milk in a stewpan, when boiling, add half a stick of vanilla, reduce the milk to half in another stewpan, have the yolks of two eggs and a quarter of an ounce of powdered sugar, and one ounce of sifted flour, with a grain of salt, pour in the milk, taking out the vanilla, place over a slow fire, keep stirring till it thickens; when cold, fill the tartlets, and bake nicely in a moderate oven; when cold, add a little jam, have ready a meringue of four eggs (see No. 711), lay a teaspoonful of each upon them, spreading it quite flat with a knife, ornament the top with some of the mixture, put into a paper cornet, sift sugar over, place in a slow oven till a light brown color, and the meringue quite crisp; if the oven is too hot, cover with a sheet of paper, dress, and serve in pyramid upon your dish. They ought to be of a light color.
Notes
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