Tartelettes aux Artichokes

Ingredients

• 4 lb. flour
• 4 lb. butter
• 1 yolk of egg
• a teaspoonful caster sugar
• a pinch of salt
• 1/2 lb. almonds (ground)
• 1/2 lb. caster sugar
• 1/2 oz. corn-flour
• 1/2 oz. butter
• a grate of nutmeg
• 1 whole egg
• 1 yolk
• 2 tablespoonfuls jam

Method

1. 1

   Prepare a short-crust paste by adding salt and sugar to flour, rub in butter, moisten with yolk and water or milk if needed.

2. 2

   Roll out paste, stamp out rounds, and line buttered tartlet moulds.

3. 3

   Prick bottoms to prevent blisters.

4. 4

   Mix corn-flour with whole and yolk of egg, add sugar, ground almonds, nutmeg, and melted butter.

5. 5

   Put jam in each lined mould, fill with mixture, and bake in a moderate oven until golden.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 534. The excerpt below is the record exactly as published.

2 oz. butter, 2 oz. sugar, little milk, pinch salt. For mixture : 1^ oz. butter, 2 oz. caster sugar, 2 eggs, rasp- berry jam, 1 ^ oz. grated chocolate, | teaspoonful cinnamon, 1 table- spoonful fecula or corn-flour. Prepare the paste, roll out and line some tartlet-moulds, put a teaspoonful of raspberry jam in each. Make the mixture as follows : Put the sugar in a basin, add the butter, and stir until creamy ; then add one yolk of egg, the chocolate and cinnamon, beat up the two whites of eggs, and mix together with the fecula ; fill up the tartlets and bake in a moderately heated oven. Ice over the top with choco- late icing (No. 1969), and decorate with royal icing (No. 1968) to taste. 2006. JPrussiens or Palmiers. — Roll out some puff-paste (No. 1944), dredge it well with caster sugar, and fold as usual. Repeat this twice, then roll up and cut into half-inch thick slices ; place these upside downwards on to a baking- sheet, and bake a deli- cate brown. 2006 a. Smelles. — Proceed in the same way as above described, but instead of rolling up the paste at the last stage roll it out flat and stamp out some rounds with a fluted two-inch cutter, then roll them to oblong shapes, dust with sugar, and bake a golden colour. 2007. Tartelettes a la St. Cloud. — \ lb. short-crust (No. 1943), \ lb. puff-paste, | lb. greengage jam, | gill cream, glace cherries and angelica, vanilla sugar (No. 1970), caster sugar. Roll out the short-crust ; line six to eight tartlet-pans, brush over with beaten egg, dust with sugar, fill the centre with greengage jam, previously rubbed through a coarse sieve ; bake in a moderate oven from ten to fifteen minutes. Roll out the puff-paste about one-eighth of an inch thick. Stamp out some rings fully half an inch smaller in diameter than the tartlets, brush these over with milk, turn wet side on to caster sugar, and put on to a baking-sheet, sugared sides upwards. Bake in a fiuick oven, and place a ring on each of the baked tartlets. When cold fill the centre with whipped cream, flavoured with vanilla sugar. Place a glace cherry in the centre of each, finish with a few strips of cut angelica, and serve on a folded napkin. 2008. Dames d’JFTonnenr (Maids of Honour). — 2 oz. of Jordan almonds, I oz. caster sugar, 2 yolks 'of eggs, 4 oz. Paisley 618 THE NEW CENTURY COOKERY BOOK flour, 2 tablespoonfuls of cream, 1 tablespoonful of orange-flower water, puff-paste for lining (No. 1944). Blanch, peel, and dry the almonds, put them in a mortar and pound with the caster sugar until fine, add the yolks of eggs one by one, mix in the cream, the orange-flower water, and the Paisley flour. Line some tartlet-nnjvilds with the puff-paste, put in the mix- ture, and bake in a moderately heated oven. 2009. Tulles (Dessert Macaroons). — -Pound three-quarters of a pound of peeled almonds with four ounces of sugar, add the whites of six eggs, and work into a coarse paste. Flavour with vanilla, and incorporate two or three stiffly whisked whites of eggs. Dress on a buttered baking-sheet like macaroons, with shreds of almonds on top of each. Dredge with caster sugar and bake in a slack oven. When done place each macaroon on oiled rolling pins. 2010. Tartelettes aux Oranges. — 2 Jaffa or St. Michael or 4 Tangerine oranges, 3 oz. sugar (caster), 3 oz. butter, 3 yolks and 1 white of eggs, \ teaspoonful vanilla essence, about 4 lb. puff-paste trimmings. k Peel the oranges very thinly, without cutting any of the white part ; chop the rind finely. Cream the butter and sugar, add by degrees the yolks of eggs, stir in the vanilla essence, chopped orange- rind, and two tablespoonfuls of orange-juice. Add a pinch of salt to the white of egg, whisk to a stiff froth, and fold into the mixture. Boll out the paste, line from eight to ten tartlet-moulds, prick the paste with a fork, and fill three-parts full with the mixture. Put them on a baking-tin, bake for fifteen minutes in a moderate oven, then dust with sugar, and finish baking. Turn out, cool, and dish up on a folded napkin or dish-paper. 2011. Tartelettes a la Par isienne. — \ lb. of short crust for lining (No. 1943), 2 small eggs, 1 oz. ground almonds, 3 oz. caster sugar, 3 oz. butter (fresh), 1 oz. patent corn-flour, 2 oz. crushed cake-crumbs, Genoise or sponge cakes, 1 dessertspoonful lemon-juice t 4 teaspoonful ground cinnamon, 2 tablespoonfuls cream. Boll out the paste, stamp out some rounds the size of the tartlet- moulds, line these with the paste, and prick the paste with a fork. Cream the buttery with the sugar, work the eggs in gradually, and beat well for some minutes, then add the ground almonds. Moisten the corn-flour with the cream, then mix with the above. Now add.the cake-crumbs (previously rubbed through a sieve), the lemon -juice, cinnamon, and the ground almonds. Fill the lined tartlet-moulds with this preparation, dredge the top with caster sugar, and bake in a moderate oven from fifteen to twenty minutes. 2012. Tartelettes aux Artia tides. — For paste : 4 lb. flour, 4 lb. butter, 1 yolk of egg, a teaspoonful caster sugar, a pinch of salt. For mixture : \ lb. almonds (ground), \ lb. caster sugar, f oz'. corn-flour, §■ oz. butter, a grate of nutmeg, 1 whole egg and 1 yolk, 2 tablespoonfuls jam. PAT IS SEBIE, ETC. Prepare a short-crust paste by adding a pinch of salt and a tea- spoonful of sugar to the flour, rub in 4 oz. butter, moisten with the yolk of an egg and a few drops of water or milk if needed. Poll out the paste about a quarter of an inch thick, stamp out some rounds, and line a number of buttered tartlet moulds or patty-pans (the above quantities are estimated to produce from eight to nine tartlets). Prick the bottom of each mould with a fork to prevent blisters in baking. Mix the corn-flour with one whole and a yolk of egg. Add the sugar (4 oz.), work in the ground almonds, add the nutmeg and butter (i oz. melted), put about half a teaspoonful of strawberry or raspberry jam in each lined mould, fill up with the mixture. Bake in a moderate oven to a golden colour. 2013. Tartelettes a la Balmoral.— Puff-paste for lining tartlet-moulds, 2 eggs, 2 oz. dried cherries, 4 oz. butter, 4 oz. caster sugar, i oz. fecula or 1 oz. corn-flour,

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