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Tartlets. Tartlet Dough

Erken's basic 1914 tartlet dough: 500 g flour, 250 g butter, 1 dl water, cognac, salt and 2 egg yolks worked together cold, rested 1 hour, rolled thin, and blind-baked in small molds with dried peas until light brown.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 19 (falt i det fri)

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About the dish

The basic tartlet dough in the chapter "Warm and cold small dishes." Erken notes that tartlets can also be made from short-crust or puff pastry, but here she gives her own recipe. Dried peas are used as a blind-baking weight and can be reused many times - a typical thrift tip from 1914.

How to make it

  1. 1

    Work the dough cold

    Combine the flour, cold butter in pieces, water, cognac, salt and egg yolks. Work everything together cold into a smooth dough - first with a broad knife, then with cold hands.

  2. 2

    Resting time

    Wrap the dough in a cloth or napkin and let it rest in a cool place for 1 hour.

  3. 3

    Line the molds

    Roll the dough out thin and line small tartlet molds with it. Prick the bottoms and lay parchment paper inside.

  4. 4

    Blind-bake

    Fill the molds with dried peas so the dough does not collapse. Bake on a sheet at about 200 °C (390 °F) until light brown, roughly 20-30 minutes.

  5. 5

    Empty and unmold

    Pour out the peas (save them for next time) and turn the tartlets out of the molds.

Changes from the original

Quantities have been converted to modern units (dl, g, tbsp, tsp). "Knivsod" is interpreted as a knife-tip/pinch. The flour quantity was reconstructed to 500 g where the OCR lacked the figure. The baking temperature is given in degrees, which the original does not state.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 19) → Modernisert~86% av teksten endretfjernetlagt til
½ kg. hvetemel 500 g hvetemel. 250 gr. g smør (kaldt). 1 del. vand dl vann (kaldt). 1 ske konjak ss konjakk. 1 knivsod klype salt (knivsodd). 2 eggeblommer. Tarteletter tillages enten av mørdeig, butterdeig eller efter følgende opskrift: Alt eltes koldt stk eggeplommer. 300 g tørkede erter (til blindbaking, gjenbrukes). Bland mel, kaldt smør i biter, vann, konjakk, salt og eggeplommer. Arbeid alt kaldt sammen til en jevn deig; benyt deig – bruk først en bred kniv, senere kolde hænder. Deigen lægges ind deretter kalde hender.. Legg deigen i et klede eller en serviet, staar koldt serviett og la den ligge kaldt i 1 time. Utkjevles tyndt. Smaa tarteletformer beklædes med deigen, indersiden belægges time.. Kjevle deigen tynt ut og kle små tarelettformer med kjøkkenpapir; fyldes den. Prikk bunnen og legg bakepapir inni.. Fyll formene med tørrede erter, forat tørkede erter så deigen ikke skal falde faller sammen. Sættes paa Stek på plate og stekes lysebrune i ved ca. 200 °C til de er lysebrune, omtrent ½ time. Erterne heldes 20–30 minutter.. Hell ut og formerne vendes. — Erterne tages ertene (ta dem vare paa på til neste gang) og benyttes flere ganger. vend tarelettene ut av formene.

Note til Modernisert

Mengder er omregnet til moderne enheter (dl, g, ss, ts). «Knivsod» er tolket som knivsodd/en klype. Mengden mel er rekonstruert til 500 g der OCR manglet tallet. Steketemperatur er angitt i grader, som originalen ikke oppgir.

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Frequently asked questions

Why should the dough be filled with dried peas?
The peas act as a blind weight so the dough does not collapse during baking. Lay parchment paper inside the mold, fill with dried peas, and pour them out after baking. The peas can be reused many times.
How long should the dough rest, and how long are the tartlets baked?
The dough is wrapped in a napkin and kept cold for 1 hour. Then it is rolled thin, placed in small tartlet molds and baked light brown for about half an hour. The total time comes to around 2 hours.
What is in the dough, and how is it worked?
1/2 kg wheat flour, 250 g butter, 1 dl water, 1 spoon of cognac, a knife-tip of salt and 2 egg yolks. Everything is worked together cold into a smooth dough - first with a broad knife, then with cold hands. The recipe is from Henriette Schonberg Erken's "Stor kokebok" (1914), p. 19.
Can you use a different dough for tartlets?
Yes, according to the recipe tartlets can be made from short-crust pastry or puff pastry instead of this dough.

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