May 12, 2015
I love this recipe with its sugary, buttery filling and old fashioned feeling. I brought 17 to my monthly discussion group and all of them disappeared. Some people went for two. Rick had four. I just watched. If they only knew how much butter, cream and sugar was packed into each tartlet, they might have thought twice. I couldn’t believe the volume of pastry needed for this recipe. It was evident by the sheer weight of the filled muffin tin. Assembling these tartlets was monk’s work. They tested my patience handling measuring the volume of ingredients for each tartlet. I was so frustrated by them once they were assembled. I likely won’t be making them again. Too much work. Coming from me, that’s a big statement.
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