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

[Micheal]

 You have sanity left then you haven`t cooked enough back , back , into the 
kitchen your not done . Your brain has not simmered  enough. Must make a 
1000 more still thinking, not allowed to think. Your a cook can`t have that 
can we. You might rebel and nobody gets fed. ( insert manic laughter here 
thunder lightening very very frightening) Now for something completely 
different.
(((Sorry folks couldn`t help myself) or himself,) or themselves)

 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.

 Okay realy three ways:
 first is chain gang 1 person / bowl of ingredients adds thier ingredients 
carefully as you walk around the table chasing the person with the pie 
shells slowly . Last person has a cookie sheet picking them up for the oven.
 2 Mix everything into one bowl and spoon it in shell yourself. Most often 
done note, I am not sane and any rumors to such are sadly mistaken.
 3 Teach a class on making tarts and have the students do it. By following 
1.
 Important if you worried about appearance take the aluminum off before 
serving.
----------------------------------------------------->>
> Why make hors d'oeuvre tarts? They wouldn't have done so in SCA-period.
>
Anahita
 On what per chance Anahita do you base that opinion ?  I have never found a 
size restriction  so I am curious.   Honestly I am simply trying to learn .
Cealian Of Moray