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

[Lonnie D. Harvel]

Actually, based on your seating arrangement, 10-12 large tarts would be 
easier, and more reasonable to make attractive. Most of my tart pans are 
fluted, I have trouble finding the non-fluted ones. They do have the 
removable bottom which makes life a lot easier, though I don't think 
that is period.

Anyway, a dozen round tarts would be quite attractive, especially if you 
can find the non-fluted pans. Just think of those smooth golden crusts 
surrounding the deep green filling.

Alexa wrote:

>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. 
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