Fruit Tartlets

Preparation info

  • 8–10

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About



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