CookEat Recipe
Apple Tartlets
Apple Tartlets Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2830. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Keep both pastry butter charges and refrigerated rest stages separate. Weigh 227 g finished paste for the six tartlets; use one teaspoon jelly under and another over each. Final dusting sugar and handling flour remain unquantified. Limites : Mould dimensions, trimmed paste, apple fill and final yield remain unmeasured; no added dough, reduced apples or guaranteed finished parent weight.
Method
Steps
Step 1
Make pastry ONCE: sift 227 g flour and form a well. Mix 43 g initial butter,120 mL COLD water and provisional THREE-EIGHTHS teaspoon salt briskly THREE minutes; incorporate flour FIVE minutes. Cover and refrigerate for FEW unspecified minutes. Enclose the SEPARATE 85 g chilled butter, roll lengthwise and fold THIRDS; chill THREE minutes, roll/fold again and chill FIVE minutes.
Step 2
Measure 227 g FINISHED paste for this child; reserve unused paste separately. Lightly butter SIX individual tartlet moulds. Roll the selected paste on a lightly floured table to ONE-FIFTH inch thick. Cut SIX pieces a shade larger than the moulds, line them and spread ONE teaspoon apple jelly on the bottom of EACH.
Step 3
Quarter FOUR apples, peel and core, then FINELY SLICE. Toss with 28 g powdered sugar, TWO saltspoons ground cinnamon and HALF teaspoon vanilla. Divide evenly among six moulds and bake for the THIRTY-minute guide until pastry and apples are cooked.
Step 4
Spread ANOTHER ONE teaspoon apple jelly on EACH surface, giving TWELVE teaspoons total for the batch. Unmould onto a dish lined with a clean folded food-safe napkin, dust a LITTLE additional powdered sugar and serve.
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