Roll out the pastry.
Stamp into rounds with a fluted cutter dipped in hot water.
Lay the rounds in patty pans, and put a little dummy of dough or bread in the middle of each.
Bake them in a quick oven.
When nearly cooked, remove the dummies and fill their places with the cheese-cake mixture.
Return them to the oven until the pastry is cooked and the cheese-cake mixture has taken a pale colour.
Tartlets.
- Ingredients—The remains of puff paste.
- Some preserve.
Method.—Roll out the paste, and stamp into rounds with a fluted cutter dipped in hot water.
Lay the rounds on patty pans.