|
|
|
|
Tarts Sioned -- Welsh Lemon Cheesecake Mouth-watering short crust pastry tarts with a sweet and savory filling. PASTRY:
raspberry jam MIXTURE:
Line pastry/muffin tins with short crust pastry made with the short crust pastry ingredients. Put into each a small quantity of raspberry jam. Beat butter and sugar to cream, add egg and flour alternately, beating well between each addition. Next, add the lemon rind, and, lastly, the baking powder. Put a teaspoonful of the mixture on top of the jam and bake immediately in a 350° oven until nicely browned. Cool on a rack, and then sift over with powdered sugar. September-December 2006 issue of Dragon Tales | |||||||||||
|
|
Contact us