Another Receipt for Tartlets

Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

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  • a dozen tartlets
  • cold water, or white of egg


For a dozen tartlets, cut twenty-four rounds of paste of the usual size, and form twelve of them into rings by pressing the small cutter quite through them; moisten these with cold water, or white of egg, and lay them on the remainder of the rounds of paste, so as to form the rims of the tartlets. Bake them from ten to twelve min