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Instructions |
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FOR TART SHELLS
Blend flour, butter and salt until mixture resembles coarse crumbs.
Combine egg, lemon juice and 1 tablespoon ice water and stir into flour only until
moistened.
Gather dough into a ball. Wrap and refrigerate for 30 minutes.
Divide dough into fourths. On lightly floured board roll each out 1/8 inch thick.
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Arrange 6 tartlet tins close together near the board. Wrap rolled out dough around rolling
pin. Without stretching dough, lift and gently unroll over tins.
Gently lift and drape dough so it falls into tins. Roll rolling pin firmly over tins, cutting
dough. Remove excess dough.
Refrigerate 30 minutes. Prepare filling and set aside.
Preheat oven to 400 degrees F. Bake chilled pastry shells 8 to 10 minutes until golden.
Cool 10 minutes in tins. Remove from tins. Spoon fillings into shells.
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FOR EGG FILLING
Chop egg white fine. Mash yolks with Worcestershire sauce and season with salt and
pepper. Soften with a bit of mayonnaise and place in a pastry tube.
Fill each pastry shell with seasoned egg yolk. Top with minced egg white mixed with
parsley.
VARIATION- Add a little anchovy paste to yolks, or add finely chopped green pepper or
chives.
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Originally Submitted
11/13/2011
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