Tartelette
Tartelettes or Germanized tartelettes are small shortcrust pastry tart bases that are often used for small fruit cakes. They can be stored in a dry place. In addition to fruit, they are often filled with a layer of pudding . There are crustades for hearty fillings .
In France , patisseries often also offer tartelettes with lemon , flan or chocolate filling , while in Germany mostly only tartelettes with fruit (and pudding) are available.
To the subject
Tartelette (French tartelette ) is a diminutive of the French word tarte . A tart is usually a larger fruit cake, often with a neutral (i.e. neither sweet nor salty) base. This bottom consists of a kind of shortcrust pastry. It is very crumbly because it consists almost entirely of flour and fat ; adding too much water will make the dough hard.
In addition, the word formations Tortelette and Tortelett , derived from the German word Torte, exist with the same meaning . They are misleading insofar as cakes in Germany often consist of sponge cake , fruit and cream , which means they are rather airy, while tartlets are dry and harder.
Manufacturing
Tartelettes are made in special tartelette shapes or bought ready-made. To make tartlets yourself, you first make a shortcrust pastry. This is called either pâte sucrée or pâte brisée in France . Place it over the tartlet mold, press it in gently, and then roll it over the mold with a rolling pin to trim the edges cleanly. If the dough is the right shape, it is baked: either directly in the oven or filled with peas (rice, beans, chickpeas) so that it does not rise too much. This is called blind baking. Sometimes the base is coated with a thin layer of almond cream before it is baked (pâte d'amandes) , or the form is sprinkled with almond leaves before baking. After cooling, the tartlets can either be processed immediately or packaged for storage.
Web links
Individual evidence
- ↑ See Tartelette at Duden online
- ↑ See Tortelette and Tortelett at Duden online