I tried Mrs. Beeton's Tartlets this week, using some leftover puff pastry and a jar of strawberry jam gathering dust in the cupboard. I was initially skeptical about the bread trick to keep the tartlets in shape, but it worked beautifully – a simple, clever hack that I'll be using again. The key, I found, was not to skimp on the butter for the pans, ensuring a golden, crisp base. These tartlets are perfect for the weeknight cook looking to impress with minimal effort. The tart shells can be prepped ahead and frozen, making them an excellent solution for last-minute entertaining. I served mine dusted with powdered sugar, piled high on a white doily as suggested, and they were a hit at my book club gathering. The next time you have some pastry odds and ends, give these a go – they're delightfully old-fashioned and surprisingly satisfying.