Tartlet Cases

Ingredients

• Almost any kind of pastry may be used for making tartlet cases
• fill up with rice or small haricot beans

Method

1. 1

   Grease patty tins or moulds and place on a baking sheet.

2. 2

   Roll out pastry thinly, cut into rounds larger than the tins, press into moulds, and prick the bottom.

3. 3

   If filling before baking, add mixture or jam now.

4. 4

   If baking first, line with paper and fill with rice or beans.

5. 5

   Bake until browned, remove filling, and return to oven if soft.

6. 6

   Fill with jam or mixture when required.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 581. The excerpt below is the record exactly as published.

Tartlet Cases Almost any kind of pastry may be used for making tartlet cases, but short crust and puff pastry are perhaps the two best kinds to choose. Small scraps of pastry, if they are well rolled out, can also be used up foD this purpose. First grease the required number of patty tins or quenelle-shaped moulds and place them on a baking sheet ready for use. Roll out the pastry very thinly and cut it in rounds with a fluted cutter. The rounds of pastry should be made rather larger than the diameter of the tins, to allow of some being taken up in the depth and also for shrinkage. Press the pastry well into the moulds in order to get the exact shape, and prick it at the bottom to prevent its rising up in the baking. If the tartlets are to be filled before baking, put the mixture or jam in now, and they will be ready for the oven. If the tartlets are to be baked before filling, line them with a little piece of white paper and fill up with rice or small haricot beans

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