Mrs Beetons recipes for Tartlets

Ingredients:
1 oz. of butter,
1 oz. of castor sugar,
1/2 oz. of cake crumbs,
1/2 oz. of glace cherries, cut into small dice,
1/2 oz. of candied peel finely chopped,
3/4 oz. of cornflour, or potato flour,
1 egg,
short crust.

Method:
line 12 patty pans with the short crust pastry. Cream the butter and sugar until thick and white, stir in the yolk of the egg, add the cake-crumbs, cherries, peel and cornflour. Whip the white of egg stiffly, stir it in lightly, and fill the patty cases with the preparation. Cross two narrow strips of short crust on the top of each tartlet, and bake for about 20 minutes in a moderate oven.

Time: To prepare and bake, from 1 to 1 and a half hours.

Serves: sufficient for 12 small tartlets..

Ingredients:
1 lb. of black-currants,
2 tablespoonfuls of moist sugar,
1/4 pint of cream,
castor sugar

Method:
Cook the black-currants with the sugar, and 2 tablespoonfuls of water, in a jar, on the stove or in a slow oven. Line 12 patty-pans with the short crust pastry, fill them with rice placed in buttered papers, and bake until crisp in a brisk oven. When cold, fill them with the prepared cold fruit and syrup, cover with stiffly-whipped, sweetened cream, and serve cold.

Time: About 1 hour.

Serves: sufficient for 12 small tartlets..

Ingredients:
3 ozs. of fine flour,
4 ozs. of castor sugar,
2 oz. of butter,
5 eggs,

Method:
Dry and sieve the flour, separate the whites of the eggs from the yolks, to the latter add the sugar, work vigorously until it has a thick creamy appearance, then stir in the butter melted. Whip the whites to a stiff froth, stir in the flour, then mix lightly, but thoroughly, with the contents of the other basin. Pour the mixture into a papered, buttered tin, and bake in a moderately hot oven.

Time: To prepare and bake, about 1 hour.

Serves: sufficient for 1 medium sized cake.

Ingredients:
Short crust pastry,
Genoese paste,
Chocolate Icing,
Grated cocoanut

Method:
Line some deep tartlet moulds with the short crust pastry, fill them with the Genoese mixture, and bake in a moderate oven. When cold, ice them over with chocolate icing, and sprinkle with cocoanut. Variety can be introduced by using orange icing, or transparent icing and chopped pistachios.

Time: About 1/2 an hour.