Cherry Tartlets

Preparation info

  • 15

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About



Line 15 patty tins or boatshaped moulds with the pastry. Bake them “blind” in a fairly hot oven (400° F., Gas 6) until set. Remove the weighted paper and return the tartlet cases to the oven for 2–3 min. to dry the pastry. Drain the juice from the cherries and remove the stones. Place a layer of cherries in the tartlet cases. Dissolve the sugar in the fruit syrup and boil for 5 mi