Tartlets

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Yield
12.0 tartlets
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (9)
  1. Cut twenty-four rounds of paste of the usual size.
  2. Form twelve of the rounds into rings by pressing the small cutter quite through them.
  3. Moisten these rings with cold water, or white of egg.
  4. Lay the moistened rings on the remaining twelve rounds of paste, so as to form the rims of the tartlets.
  5. Bake them from ten to twelve minutes.
  6. Fill them with preserve while they are still warm.
  7. Place over the preserve a small ornament of paste cut from the remnants, and baked gently of a light colour.
  8. Serve the tartlets cold.
  9. If wanted hot for table, put them back into the oven for one minute after they are filled.
Original Text
ANOTHER RECEIPT FOR TARTLETS. For a dozen tartlets, cut twenty-four rounds of paste of the usual size, and form twelve of them into rings by pressing the small cutter quite through them; moisten these with cold water, or white of egg, and lay them on the remainder of the rounds of paste, so as to form the rims of the tartlets. Bake them from ten to twelve minutes, fill them with preserve while they are still warm, and place over it a 362small ornament of paste cut from the remnants, and baked gently of a light colour. Serve the tartlets cold, or if wanted hot for table put them back into the oven for one minute after they are filled.
Notes
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