INGREDIENTS

INSTRUCTIONS

*Note: Shortcrust pastry made with 7-8 oz flour will be about right for
this recipe.
These tarts are irresistible when made with home-candied angelica, as dull
as ditchwater when store-bought is used. Chop the angelica into small
pieces, cover with warm water to rinse off some of the sugar and set aside
for a few minutes.  While the angelica soaks, line 18 x 2 1/2 inch tartlet
tins with the shortcrust pastry and start preparing the filling. Dice and
barely melt the butter in a small saucepan. Away from the heat, beat in the
honey, then the curd cheese, then the egg yolk mixed with the milk. Stir in
the well drained angelica.  Whisk the egg white to snowy peaks and fold it
in.  Spoon the mixture into the pastry-lined tartlet tins and bake at 400 F
(200 C) gas mark 6 for 30 minutes until puffed up and golden. Serve as soon
as cooled from cooking.
Source: Philippa Davenport in "Country Living" (British), May 1987. Typed
for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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