tartelette

plural tartelettes

1. alternativeAlternative form of tartlet.

   Theme desserts such as a half dozen variations on “pear”—offering sorbets, mousses, and tartelettes—work best.

   1988, Ruth Gardner, editor, The Best of New York: More than 1100 Provocative and Frank Reviews of Restaurants, Hotels, Nightspots, and Shops, revised edition, New York, N.Y.: Prentice Hall Press, →ISBN, pages 154–155

   5 more examples

   Tartelettes of Cranberries. Prepare the tartelettes as directed, then have ready three pints of cranberries which you have drained and stewed over a sharp fire, with one pound of lump sugar and two ounces of green angelica cut in fillets, until the syrup becomes very thick, place them upon the ice till cold, when fill the tartelettes and serve.

   1846, A[lexis] Soyer, The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery, with Nearly Two Thousand Practical Receipts Suited to the Income of All Classes. […], London: Simpkin, Marshall, & Co., […]: and sold by John Ollivier, […], page 492

   At one time tunny roe was shipped in pots or little barrels in a similar manner to caviar and in that form was useful in the preparation of canapés, barquettes and tartelettes.

   1959, William Heptinstall, Hors d’œuvre and Cold Table: A Book of Tried and Trusted Recipes and Methods, London: Faber and Faber Ltd […], published 1968, →ISBN, page 33

   Barquettes should be used for fish and shellfish, whereas tartelettes are best used for fillings based on chicken and game.

   1988, Anne Johnson, editor, Hors d’Oeuvre (Escoffier Kitchen Handbooks), London: The Kingswood Press, →ISBN, page 55

   The garnishes for this presentation are perfect accompaniments for game: cranberry-orange barquettes and tartelettes filled with foie gras and chestnuts.

   1990, Denis Ruffel with Roland Bilheux and Alain Escoffier, translated by Anne Sterling, Meat and Games - Sauces and Bases: Execution, Display and Decoration for Buffets and Receptions (The Professional Caterer Series; 4), Paris: CICEM (Compagnie Internationale de Consultation Education et Media); New York, N.Y.: Van Nostrand Reinhold, →ISBN

   Fruit Syrup Glazes / These glazes are useful for the finishing of bandes, flans, barquettes and tartelettes of fruit where their flavour and appearance is felt to be more appropriate than the usual apricot and red glazes.

   1992, H[arry] L[ouis] Cracknell, R[onald] J[ohn] Kaufmann, Practical Professional Cookery, 3rd edition, Basingstoke, Hants.; London: The Macmillan Press Ltd, →ISBN, page 723