[Sca-cooks] tarts vs. pies, a bit of help

[Alexa]

Ok, I was hoping for the small ones.  Now, the fun
part, how do you make them look nice for say 80-120
and still keep what little bit of sanity you have?  Is
it too inappropriate and OOP to use the little tart
tins-kind of what potpies come out of only shorter.  I
know the aluminum wouldnt be period, but for sake of
the SCA, it would make preparing this a little
simpler. 

Alexa 

--- Micheal <dmreid at hfx.eastlink.ca> wrote:

> Greetings
>  >  Most of us think of tarts as mini pies but the
term
> tartlet is more 
> properly the  name. Such things as Apple tart, Mince
> tarts, Butter tarts , 
> and so on. For anything around 3 " in diameter or
> smaller they may or may 
> not have a cover.
>  Tarts tend to be low , 1" in high and without
> pastry covers.   
>  Da
>  
> 
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