Tartlet

Tartlets or Germanized tartlets are small shortcrust pie crusts that are often used for small fruit cake. They can be stored dry. Often they are filled with a layer next to fruit pudding.

In France pâtisserie often also offer tartlets with lemon, flan or chocolate filling, while in Germany usually only tartlets with fruit ( and pudding ) are available.

The concept

Tartelette (French tartelette ) tarte is a diminutive of the French word. A tart is usually a large fruit cake, often with a neutral ( ie neither sweet nor salty ) soil. This soil is a kind of pastry. He is very crumbly, as it consists almost solely of flour and fat; is added too much water, the dough is hard.

There also exist with the same meaning the word formations the cake Lette and Tartlets, derived from the German word pie. You are misleading, often made a pie in Germany sponge cake, fruits and whipped cream cream, so are more airy, while tartlets are dry and harder.

Production

Tartlets are produced in special tartlet molds or bought ready-made. To establish itself tartlets, one first makes a shortcrust pastry. This is called in France either pâte sucrée or pâte brisée. You put it over the tartlet form, pushes him into it slightly and then roll with a rolling pin over the mold to cut the edges clean. If the dough the right shape, so it is baked: either filled directly in the oven or with peas (rice, beans, chickpeas), lest he too rises. This is called blind baking. Sometimes, the soil is also coated with a thin layer of almond cream before it is baked ( pâte d' amandes ), or the shape is spread in front of the jaws with almond flakes. After cooling, the tartlets can be either processed immediately or packaged for stockpiling.