INGREDIENTS

INSTRUCTIONS

Preheat oven to 400 degrees F. To make the pastry shells: In a medium
mixing bowl, stir together the flour and salt. Using a pastry  blender,
cut in the butter or margarine until the pieces are the size  of small
peas. Slowly add the ice water until the mixture is moist  enough to
form a ball. On a floured surface, roll the dough to a  1/4-inch
thickness. Using a 3-inch-round cookie cutter, cut the dough  into
circles. Re-roll scraps, if necessary.  4.[Turn a muffin pan upside
down -- this will become a 'form' to bake  the tart shells on.] Place
the dough rounds over the bottoms  (outsides) of 1 3/4-inch muffin
cups. Firmly press the dough around  the cups. [They will bake this
way, and then when removed, they will  be in a 'tart' shape and can be
filled.]  5.[Leaving muffin pans upside down] Bake in the 400 degree
oven for  10 to 12 minutes or until the shells are lightly browned.
Cool  slightly, then remove from the pans.  6. To make the filling: In
a large skillet, melt 2 tablespoons of the  butter or margarine. Add
the onion and cook until tender but not  brown. Add the remaining
butter, the mushrooms and lemon juice. Cover  and cook for 5 minutes
over medium heat. Drain, if necessary; set  aside.  7. In a saucepan,
heat the whipping cream until it just starts to  boil. Add the salt and
pepper. In a small bowl, stir together the  cornstarch and water;
slowly stir the mixture into the hot cream.  Cook and stir until the
cornstarch mixture is thickened. Stir in the  mushroom mixture. Remove
from heat. Spoon the filling into the tart  shells and sprinkle with
the cheese.  8. Place the tarts in a shallow baking pan. Broil 4 to 5
inches from  the heat for 2 to 3 minutes or until the tarts are puffed
and the  cheese melts.  If you don't have a pastry blender, you can use
2 table knives to cut  in the butter. Hold one knife in each hand and
draw the knives across  from each other.  If you wish, garnish the
tarts with sliced green olives.  Save preparation time by making these
appetizers in steps, making the  she1ls ahead of time and freezing
them. Then, just before serving  time, make the filling.  Per
appetizer: Calories 117, Fat 9 gm (sat Fat: 6 gm). MC_Busted  (2.0C)
and edits added by Badams 2/98; BH&G: Salads & Appetizers  (Community
Cookbook)-- book is at Tigard Library.  Recipe by: BH&G: Salads &
Appetizers (Community Cookbook)  Posted to MC-Recipe Digest by badams
<adamsfmle@sprintmail.com> on  Feb 14, 1998

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