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Associate.com - Share Your Recipe!

Recipe Name: Angelica Tartlets Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Desserts Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
2 Ounce(s) Home-candied angelica
1 Shortcrust pastry *
1 1/2 Ounce(s) Butter
1 1/2 Tablespoon(s) Honey
1/2 Cup(s) Curd cheese
1 Egg yolk, mixed with:
1 Teaspoon(s) Milk
1 Egg white
2 1/2 ch tartlet tins with the shortcrust pastry and sta, ch tartlet tins with the shortcrust pastry and start
Directions:
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 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

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 473
Calories From Fat: 306
Total Fat: 34.9g
Cholesterol: 96.9mg
Sodium: 303mg
Potassium: 187.5mg
Carbohydrates: 31.3g
Fiber: <1g
Sugar: 27.7g
Protein: 11.8g


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