Parisian Tartlets

Ingredients

• Short paste
• six ounces of butter
• six ounces of castor sugar
• four ounces of cakecrumbs
• two ounces of cornflour
• two ounces of ground almonds
• four small eggs
• four tablespoonfuls of cream
• two dessertspoonfuls of lemon juice
• one teaspoonful of ground cinnamon

Method

1. 1

   Cream the butter and sugar well together until thick and smooth, add the eggs separately and beat well.

2. 2

   Mix the cream and cornflour smoothly together, stir the ingredients into the mixture, add the ground almonds, cakecrumbs, cinnamon and lemon juice, and mix well together.

3. 3

   Line twelve tartlet-molds with paste, fill them with the preparation and bake in a moderate oven from fifteen to twenty minutes.

4. 4

   When about three-quarters baked, dredge them well with castor sugar.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 189. The excerpt below is the record exactly as published.

Parisian Tartlets. INGREDIENTS. — Short paste, six ounces of butter, six ounces of castor sugar, four ounces of cakecrumbs, two ounces of cornflour, two ounces of ground almonds, four small eggs, four tablespoonfuls of cream, two dessertspoonfuls of lemon juice, one teaspoonful of ground cinnamon

Cook this with the app: pantry check, scaling, and the assistant.