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.

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
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
Resting time
Wrap the dough in a cloth or napkin and let it rest in a cool place for 1 hour.
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
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
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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- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 19) → 1949 (proofread, p. 27)~57% of the text changedremovedadded

Tarteletter tillages enten av mørdeig, butterdeig eller efter følgende opskrift: Tartelettdeig: ½ kg. hvetemel 250 gr. smør 1 del. ~~vand~~ vann 1 ~~ske konjak~~ skje konjakk 1 ~~knivsod~~ knivsodd salt 2 ~~eggeblommer. Tarteletter tillages enten av mørdeig, butterdeig eller efter følgende opskrift:~~ eggeplommer. Alt eltes koldt sammen til en jevn deig; ~~benyt~~ benytt først en bred kniv, senere kolde ~~hænder.~~ hender. Deigen ~~lægges ind~~ legges inn i en ~~serviet, staar~~ serviett, står koldt 1 time. Utkjevles ~~tyndt. Smaa tarteletformer~~ tynt. Små tartelettformer beklædes med deigen, ~~indersiden belægges~~ innersiden belegges med kjøkkenpapir; ~~fyldes~~ fylles med tørrede erter, ~~forat~~ foråt deigen ikke skal ~~falde~~ falle sammen. ~~Sættes paa~~ Settes på plate og stekes lysebrune i omtrent ½ ¾ time. ~~Erterne heldes ut~~ Ertene helles ut, og ~~formerne~~ formene vendes. — ~~Erterne tages~~ Ertene tas vare ~~paa~~ på og benyttes flere ganger.

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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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