tartelette

English

Noun

tartelette (plural tartelettes)

1. Alternative form of tartlet.
   • 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:

     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.

   • 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:

     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.

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

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

   • 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:

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

   • 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)‎^[1], Paris: CICEM (Compagnie Internationale de Consultation Education et Media); New York, N.Y.: Van Nostrand Reinhold, →ISBN:

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

   • 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:

     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.

   • 1994, Ildo Nicolello, Rowland Foote, Complete Confectionery Techniques, London: Hodder & Stoughton, published 1999, →ISBN, page 62, column 1:

     Decorate the tops as for barquettes and tartelettes, or just dredge with icing sugar and glaze under the salamander.

   • 2005 December 1, Annabelle Cazes, “Overseas Briefing”, in The Middlebury Campus, volume 104, number 10, Middlebury, Vt.: Middlebury College, page 3, column 4:

     Just the other day at the local bakery, I overheard a little girl asking her dad if they could have goat cheese/sun-dried tomato tartelettes as an appetizer.

French

Etymology

From tarte +‎ -l- +‎ -ette.

Pronunciation

• IPA^(key): /taʁ.tə.lɛt/

• Audio

  (file)

Noun

tartelette f (plural tartelettes)

1. tartlet (small tart)

Descendants

• → Portuguese: tartelete

Further reading

• “tartelette”, in Trésor de la langue française informatisé [Digitized Treasury of the French Language], 2012.