Recipe: Patties or Shells for Tarts

Roll out a nice puff paste thin; cut out with a glass or cookie-cutter and with a Wine-glass or smaller cutter, cut out the centre of two out of three; lay the rings thus made on the third, and bake at once. May be used for veal or Oyster patties, or filled with jelly, jam or preserves, as tarts. Or shells may be made by lining patty-pans with paste. If the paste is light, the shells will be fine. Filled with jelly and covered with MERINGUE (tablespoonful of sugar to the white of one egg) and browned in oven, they are very nice to serve for tea.

If the cutters are dipped in hot water, the edges of the tartlets will rise much higher and smoother when baking.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)