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

[Alexa]

I like this idea, with the muffin tin.  Suggestions on
crust?   I was thinking of a crust that could be made
ahead of time, cut out, and either refridgerated or
frozen (as flat circles separated w/ waxed paper) and
then assembled in the kitchen at the site.  

Alexa

--- Barbara Benson <voxeight at gmail.com> wrote:

> > 
> So, I have presented small pies, but not along the
> lines of appetizer
> sized. A suggestion to the good gentle that started
> this conversation.
> When I make many small tarts I use standard muffin
> tins. You can make
> a dozen or so per pan and they have high straight
> sides. They are also
> a very non-modern size in visual appearance in
> contrast to both the
> standard 9" size and the standard mini-quiche size.
> > 
> I hope that this may be of some use.
> Glad Tidings,
> --Serena da Riva
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