Tartlets
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
If the stringing does not adhere to the edge readily, damp it with a moist brush.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 12. The excerpt below is the record exactly as published.
TARTLETS. Put a layer of puff paste about half an inch thick, in your pans ; let it be thinner in the middle than at the edges, which is done by pressing your thumb round the centre, or, with a small piece of paste dipped in the dour, to prevent its sticking, press the paste in the centre of the pan, and trim it off close to the edge of the pan with a knife. Fill them either with preserved, bottled, or ripe fruit
Cook this with the app: pantry check, scaling, and the assistant.