Tartlets

Ingredients

• Butter some patty-pans
• pastry rolled out to the thickness of a quarter of an inch
• a spoonful of jam or marmalade

Method

1. 1

   Line patty-pans with pastry, trim neatly, and prick holes in the bottom.

2. 2

   Bake until two-thirds done, remove bread crust, fill with jam, and return to oven until done.

3. 3

   Let cool before serving.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1968. The excerpt below is the record exactly as published.

Tartlets. — Tartlets may be made with puif paste, almond paste, or any sweet pastry. They are made as follows : — Butter some patty- l^ans, and line them with pastry rolled out to the thickness of a quarter of an inch. Trim them neatly, put a little crust of bread into each tartlet — or what will answer the same purpose, which is to keep the pastry from puff- ing up in the centre — prick two or three holes in the bottom of the tart : bake in a quick oven. When they are two-thirds baked, take the tartlets out of the oven, remove the bread, and in its place put a spoonful of jam or mar- malad

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