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Basic Pie Crust
Arlene's Apple Pie
Lemon Tartlets
Pumpkin Pie
Sweet Potato Pie
Tarte Tatin
Strawberry Pie
Cranberry Crunch Pie
Cranberry Pecan Pie
Pear & Chocolate Tart
Pear Honey Pie
Pear and Apple Pie
Old Fashioned Pear Pie
Pear Pie
Apricot Strudel
Apricot Meringue Tart
Strawberry CheesePie
Lemon Tartlets



      1 Stick (8 oz) Marzipan
      1 Stick (1/4 lb.) Butter
      1 Egg
      1 Cup Flour
      2 Tablespoons Flour
      1 Pinch Salt
      1/4 Teaspoon Almond Extract

      3 Eggs
      3/4 Cup Sugar
      3 Lemons -- Juiced
      1 Tablespoon Lemon Rind -- Grated
      3/4 Stick Butter -- Room temperature


    In a food processor, process marzipan until soft.
    Add butter and process.
    Add egg and blend.
    Add flour and salt and pulse until incorporated.
    Remove dough from bowl, form into a ball, cover with plastic wrap and refrigerate for 30  minutes.
    Preheat oven to 375o
    Break off bits of dough and pat into tart shells.
    Dough yields as follows: 18 tart shells ~ 2-1/2", 36 tart shells ~ 1-1/2", 48  Mini tartlet shells
    Bake in preheated oven for 10 - 14 minutes or until golden brown.
    Remove from oven to cool.

    In medium saucepan whisk eggs, sugar, lemon juice and lemon rind until blended.
    Cook over medium low heat, whisking constantly until mixture comes to a boil.
    Immediately remove from heat and pour into bowl.
    Cut butter into little bits and whisk into lemon mixture.
    Refrigerate until cold.
    Fill lemon mixture into tartlet shells.

    Once tartlets are filled you an freeze them in a singe layer on a cookie sheet. When  they are nice and frozen they can be placed into a plastic container in layers with a  sheet of wax paper in between. Defrost for about 10 minutes before serving.

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