When I want to transform my favourite pies into tarts, I start with this helpful arithmetic: 1 lb (500 g) of pastry dough is enough for 16 tarts (3-inch/8 cm diameter). For each tart, use 1 oz (30 g) of dough. You may wish to cut or roll it into a 4-inch (10 cm) circle, place it into the cup of a standard muffin tin and ruffle the edges. (Note: Measurements were tested in Imperial.) Ways to make tarts, pg. 579 in 12,167 Kitchen and Cooking Secrets.
12,167 Kitchen and Cooking Secrets
In thousands of entries on every aspect of cooking and baking, Susan Sampson provides expert information that is indispensable in any kitchen, including: keeping produce safe from spoilage, protecting equipment from nasty bacteria, shortcuts, embellishments, restaurant tricks, presentation tips, party planning and recipe development.
Whether just browsing or desperately trying to solve a vexing emergency, every home cook will treasure this book.
Susan Sampson (a.k.a. The Fare Lady) is an award-winning food writer and recipe developer who lives in Toronto.