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Macédoine Tartlets

Name: Macédoine Tartlets
Ingredients: 1 Apple — Peeled and seeded apple; 1 Orange — Peeled and seeded orange; 6 Strawberry — Strawberries; 12 Stewed canned cherry — Stewed canned cherries; 1 Peach — Peach; 2 Plum — Plums; 3 Tablespoon Currant jelly — Currant jelly; 1906 source measure retained without conversion; 1 Tablespoon Maraschino liqueur — Maraschino liqueur; 1906 source measure retained without conversion; 2 Tablespoon Sugar — Fine sugar; 1906 source measure retained without conversion; 227 Gramme Flour — Sifted flour; 43 Gramme Butter — Butter for initial dough, from 1.5 oz; 120 Millilitre Water — Cold water, approximate one gill; 1.5 Saltspoon (source measure) Salt — Salt, source 1.5 saltspoon; 1906 source measure retained without conversion; source unit: saltspoon; 85 Gramme Butter — Separate butter to enclose and fold, from 3 oz; Butter — Butter for six tartlet moulds; Flour — Flour for rolling; Dried white bean — Dried white beans for blind-bake weights

Six pastry tartlets filled with mixed fruit, not vegetables.

Type: Dessert

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

1 ApplePeeled and seeded apple
1 OrangePeeled and seeded orange
6 StrawberryStrawberries
12 Stewed canned cherryStewed canned cherries
1 PeachPeach
2 PlumPlums
3 Tablespoon Currant jellyCurrant jelly; 1906 source measure retained without conversion
1 Tablespoon Maraschino liqueurMaraschino liqueur; 1906 source measure retained without conversion
2 Tablespoon SugarFine sugar; 1906 source measure retained without conversion
227 Gramme FlourSifted flour
43 Gramme ButterButter for initial dough, from 1.5 oz
120 Millilitre WaterCold water, approximate one gill
1.5 Saltspoon (source measure) SaltSalt, source 1.5 saltspoon; 1906 source measure retained without conversion; source unit: saltspoon
85 Gramme ButterSeparate butter to enclose and fold, from 3 oz
ButterButter for six tartlet moulds
FlourFlour for rolling
Dried white beanDried white beans for blind-bake weights

Method

Steps

Step 1
No.117 pie paste: Sift the flour on a clean surface and make a well. Put the initial 43 g butter, about 120 mL cold water and one and a half source saltspoons salt in the centre; work these together briskly for the printed three minutes.
Step 2
No.117 pie paste: Gradually incorporate the flour and work for the printed five minutes. Cover and rest the dough in a cool place for the source's unspecified few minutes.
Step 3
No.117 pie paste: Flatten the dough, place the separate approximately 85 g butter in the centre, enclose it with the edges, roll lengthwise and fold into thirds. Chill for three minutes.
Step 4
No.117 pie paste: Roll and fold the pastry again, then refrigerate for five minutes before using it. This is the pastry base only; the source's later mincemeat-pie application is outside this preparation.
Step 5
Prepare No.117 pastry and measure 227 g finished paste. Roll thin; cut six circles 1.3 cm wider than the moulds. Butter moulds, line with pastry, fill with dry white-bean weights and bake ten minutes. Cool; remove beans and unmould shells.
Step 6
Dice peeled seeded apple and orange, strawberries, canned stewed cherries, peach and plums. Mix with currant jelly, maraschino and sugar for two minutes.
Step 7
Fill the six fully cooled tartlet shells and serve.

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