Fruit Tartlets

Name: Fruit Tartlets
Yield: 8–10 tartlets
Ingredients: Short crust pastry, using; 3–4 oz. flour, etc.; Fresh fruit, e.g. strawberries, raspberries, etc., or canned fruit, e.g. cherries, peaches, etc.; Fresh fruit, e.g. strawberries, raspberries, etc., or canned fruit, e.g. cherries, peaches, etc.; Fresh fruit, e.g. strawberries, raspberries, etc., or canned fruit, e.g. cherries, peaches, etc.; Fresh fruit, e.g. strawberries, raspberries, etc., or canned fruit, e.g. cherries, peaches, etc.; Fresh fruit, e.g. strawberries, raspberries, etc., or canned fruit, e.g. cherries, peaches, etc.; ¼ pt.water; ½–1 oz. sugar; ¼ pt. fruit syrup; 1 teasp. arrowroot; 1 gill whipped, sweetened and flavoured cream; lemon juice to taste

Preparation info

8–10
tartlets

Difficulty
Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1871

About

Ingredients

Short crust pastry, using
3–4 oz. flour, etc.

Dessert
Pastry
Vegetarian

Method

Roll pastry thinly, cut out with fluted cutter and line small tartlet tins. Bake them “blind” in a fairly hot oven (425°–400° F., Gas 7–6) for 15 min. Remove weighted paper and return cases to oven for 2–3 min. or till dry. When cool arrange fruit neatly in the cases. Blend the arrowroot with a little syrup, boil remainder of syrup and pour on to blended mixture, stirring gently. Return