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Fruit Tartlets with Shortcrust Pastry

4 servings

Ingredients

• Shortcrust pastry (as needed)
• Egg white (for brushing) (a little)
• Stewed fruit, fruit jelly, or preserved fruits (for filling) (as needed)

Instructions

1. Roll out the shortcrust pastry, cut out round bases with a drinking glass, brush with egg white, and glue a rim formed from the dough scraps around them.
2. Bake the tartlets in a hot oven, let them cool, and fill with stewed fresh fruit, fruit jelly, or preserved fruits.
3. These tartlets can also be baked in advance.

Modernized from a treasured 19th-century German cookbook.