Difference between revisions of "Tartlets"

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Revision as of 20:39, 25 October 2012


Tartlets [1] [2] [3] are a common holiday snack that can have many different fillings, such as; Roquefort* this receipe, apricot-onion, or caramelized onion, etc.


  • 1 1/2 cups plain all-purpose flour
  • large pinch of salt
  • 1/2 cup butter
  • 1 egg yolk
  • 2 tbsp cold water


  • 1 tbsp butter
  • 1 tbsp all-purpose flour
  • 2/3 cup milk
  • 4 oz Roquefort cheese, crumbled
  • 2/3 cup double (heavy) cream
  • 1/2 tsp dried mixed herbs
  • 3 egg yolks
  • salt and freshly ground black pepper


  1. Sift flour and salt into a bowl for the pastry.
  2. Rub the butter in, achieving a consistency of breadcrumbs.
  3. Combine egg with water, then stir into the flour, achieving a soft dough.
  4. Knead until the dough is smooth.
  5. Wrap up the dough in saraan wrap and leave to chill for ~30 min.
  6. Create the filling: start by melting the butter in a pan.
  7. Stir in flour and milk.
  8. To thicken, boil while consistently stirring.
  9. Remove from heat.
  10. Beat in cheese and season.
  11. Leave to cool.
  12. Boil the cream and herbs, reducing the mixture to 2 tbsp.
  13. Beat the sauce in the egg yolks.
  14. Warm oven to 375 degrees F.
  15. Lightly flour a flat work surface.
  16. Roll out the pastry, achieving a thickness of 3 mm.
  17. Stamp out rounds with a cutter. (plain or fluted)
  18. Line the tartlet tins with the cutouts.
  19. Fill each to 2/3 full of the filling.
  20. Stamp out smaller rounds. (stars or fluted).
  21. Top the tartlets with 2/3 filling with the stars or fluted rounds.
  22. Bake for ~25 min, achieving a golden brown colour.


  1. Crocker, Betty (1999). Betty Crocker's best Christmas cookbook. General Mills, Inc.. pp. 40-41. ISBN 0-02-863465-9. 
  2. Day, Martha (2010). Classic Cooking for Christmas. Anness Publishing Ltd. pp. 21. 
  3. Stewart, Martha (2003). The Martha Stewart Living Christmas Cookbook. Clarkson Potter/Publishers, New York. pp. 144-145. ISBN 1-4000-5037-5.