Fruit Tartlets Recipe


MethodMain Ingredient


 Short crust pastry1 (Using 3-4 Ounce Flour Etc.)
 Fresh fruits1 Cup (16 tbs) (E.G. Strawberries, Raspberries, Etc., Or Canned Fruit, E.G. Cherries, Peaches, Etc.)
 Arrowroot1 Teaspoon
 Coloring2 Drop
 Sugar1 Ounce
 Water1⁄4 Pint
 Lemon juice To Taste
 Sweetened and flavored cream4 Fluid Ounce, whipped (1 Gill)
 Fruit syrup1⁄4 Pint (If No Fruit Syrup)

Nutrition Facts

Serving size: Complete recipe

Calories 776 Calories from Fat 240

% Daily Value*

Total Fat 24 g37.6%

Saturated Fat 21.6 g108%

Trans Fat 0 g

Cholesterol 59 mg

Sodium 21.3 mg0.9%

Total Carbohydrates 133 g44.3%

Dietary Fiber 3.7 g14.9%

Sugars 118.9 g

Protein 2 g3.7%

Vitamin A 8.3% Vitamin C 50.5%

Calcium 1.7% Iron 0.63%

*Based on a 2000 Calorie diet


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.