Fruit Tartlets Recipe
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. | ||
| Arrowroot | 1 Teaspoon | |
| A few drops of colouring | ||
| Arrowroot | 1 Teaspoon (1/4 pt. fruit syrup or if no fruit syrup:) | |
| Sugar | 1 Ounce (1/4 pt. fruit syrup or if no fruit syrup:) | |
| Water | 1/4 Pint (1/4 pt. fruit syrup or if no fruit syrup:) | |
| A few drops of colouring | ||
| Lemon juice to taste | ||
| 1 gill whipped, sweetened and flavoured cream | ||
Directions
Roll pastry thinly, cut out with fluted cutter and line small tartlet tins.
Bake them “blind” in a fairly hot oven (425 0.4000 F., Gas 7—6) for 15 mm Remove weighted paper and return cases to oven for 2—3 mm 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 to pan and bring to boil again, stirring very gently, otherwise the mixture loses Its clear colour because of bubbles of air introduced in stirring or boillag syrup.
Pour the glaze gently over the fruit and allow to cool.
Pipe the cream neatly round the edge.
Bake them “blind” in a fairly hot oven (425 0.4000 F., Gas 7—6) for 15 mm Remove weighted paper and return cases to oven for 2—3 mm 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 to pan and bring to boil again, stirring very gently, otherwise the mixture loses Its clear colour because of bubbles of air introduced in stirring or boillag syrup.
Pour the glaze gently over the fruit and allow to cool.
Pipe the cream neatly round the edge.
Chef
