CookEat Recipe
Raspberry Tartlets
Six bounded No161 pastry crusts filled with brandied raspberries and reduced syrup. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2028. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Bounded No161 crust extraction follows No1669 documentary precedent, with No117 pastry input; No161 apple marmalade issue remains excluded. Alcohol remains in fruit syrup. Limites : No117 usable pastry yield, mould diameter, syrup recovery and shredded-coconut amount unknown.
Method
Steps
Step 1
Prepare No117 pastry once: sift half-pound flour, work initial 1.5oz butter with one gill cold water and 1.5 saltspoons salt three minutes, gradually incorporate flour and work five minutes; rest cool. Enclose SEPARATE 3oz butter, roll lengthwise/fold thirds, chill three minutes; roll/fold again and chill five minutes. Use pastry base only, no mincemeat filling. Use ONLY bounded No161 six-crust method: lightly butter six scalloped moulds, cut six equal pastry rounds, line without crushing edges, fill with dry baking beans, blind-bake fifteen minutes and remove beans. No161 apricot filling/apple marmalade/No3190 is NOT inherited. Record whether actual No117 batch yields six shells.
Step 2
Boil two ounces sugar, two gills water, vanilla and three tablespoons brandy with one pint raspberries for five minutes. Lift berries with skimmer and divide into six baked shells. Reduce remaining syrup to HALF observed volume and distribute, adding measured shredded coconut.
Step 3
Preparation information: Small scalloped tartlet moulds for bounded No161 crust only — 6.
Step 4
Preparation information: Dry baking beans for blind-baking — amount not specified.
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