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Shortcrust fruit tartlets

Almond shortcrust is baked over the backs of small moulds and filled with mixed fruit just before serving, optionally with custard on top. From Erken's Stor kokebok (1949), p. 668.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 668 (falt i det fri)

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About the dish

The cases are filled only just before serving so they stay crisp. The book suggests steamed apple and slices of orange and banana.

How to make it

  1. 1

    Make the dough

    Sift the flour. Work in the softened butter, sugar, egg and ground almonds to a smooth dough. Chill it.

  2. 2

    Roll and bake

    Roll the dough out as thick as the back of a knife. Cover the backs of the small tartlet moulds with the dough and bake in a good hot oven. Release the cases from the moulds before they are completely cold.

  3. 3

    Make the fruit filling

    Mix apples steamed in a little sugar water with slices of orange and banana.

  4. 4

    Fill and serve

    Fill the cases just before serving. A smooth egg custard can be spooned over.

Changes from the original

Quantities are unchanged. 'Linsekakeformen' is rendered as small tartlet moulds. No baking time or temperature is given; 'good hot oven' is kept.

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Frequently asked questions

When should the tartlets be filled?
Just before serving, so the cases stay crisp.
Which fruit is used?
Steamed apples and slices of orange and banana; a smooth egg custard can be spooned over.

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