| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Pie |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
All-purpose flour |
| 1/2 |
ts |
Baking powder |
| 1 |
ds |
Salt |
| 1/4 |
c |
Sugar |
| 1/4 |
ts |
Ground mace |
| 1/8 |
ts |
Ground nutmeg |
| 1/2 |
c |
Butter or margarine; softened |
| 1/3 |
c |
Chopped almonds; toasted |
| 2 |
|
Egg yolks |
| 2 |
tb |
Whipping cream |
| 1 |
ts |
Grated lime rind |
INSTRUCTIONS
Combine first 6 ingredients; cut in butter with pastry blender until
mixture resembles coarse meal. Stir in almonds. Add egg yolks, whipping
cream and lime rind; stir with a fork until all ingredients are moistened.
Shape dough into a ball, and chill 30 minutes.
Press pastry into the bottom and up sides of a 10-inch round tart pan.
Bake at 350 degrees for 15 minutes. Yields: crust for one 10-inch tart.
MAGAZINE ARTICLE
NANCY BONE,
GADSDEN, AL
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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