Recipe - Mushroom Tarts Bh And G

PASTRY SHELLS
2 cup Allpurpose flour
One half teaspoon Salt
Three fourths cup Cold butter; or margarine
6 tablespoon Ice water; up to 7

FILLING
3 tablespoon Butter; or margarine
1 md Onion; finely chopped
1 pound Fresh mushrooms; chopped
1 tablespoon Lemon juice
1 cup Whipping cream
1/8 teaspoon Salt
1 ds Pepper
1 tablespoon Cornstarch
1 tablespoon Cold water
1/3 cup Shredded swiss cheese;
(about 2 ounces)

1. Preheat oven to 400 degrees F.

2. To make the pastry shells: In a medium mixing bowl, stir together the
flour and salt. Using a pastry blender, cut in the butter or margarine
until the pieces are the size of small peas. Slowly add the ice water until
the mixture is moist enough to form a ball.

3. On a floured surface, roll the dough to a 1/4inch thickness. Using a
3inchround cookie cutter, cut the dough into circles. Reroll scraps, if
necessary.

4.[Turn a muffin pan upside down this will become a 'form' to bake the
tart shells on.] Place the dough rounds over the bottoms (outsides) of 1
3/4inch muffin cups. Firmly press the dough around the cups. [They will
bake this way, and then when removed, they will be in a 'tart' shape and
can be filled.]

5.[Leaving muffin pans upside down] Bake in the 400 degree oven for 10 to
12 minutes or until the shells are lightly browned. Cool slightly, then
remove from the pans.

6. To make the filling: In a large skillet, melt 2 tablespoons of the
butter or margarine. Add the onion and cook until tender but not brown. Add
the remaining butter, the mushrooms and lemon juice. Cover and cook for 5
minutes over medium heat. Drain, if necessary; set aside.

7. In a saucepan, heat the whipping cream until it just starts to boil. Add
the salt and pepper. In a small bowl, stir together the cornstarch and
water; slowly stir the mixture into the hot cream. Cook and stir until the
cornstarch mixture is thickened. Stir in the mushroom mixture. Remove from
heat. Spoon the filling into the tart shells and sprinkle with the cheese.

8. Place the tarts in a shallow baking pan. Broil 4 to 5 inches from the
heat for 2 to 3 minutes or until the tarts are puffed and the cheese melts.

If you don't have a pastry blender, you can use 2 table knives to cut in
the butter. Hold one knife in each hand and draw the knives across from
each other.

If you wish, garnish the tarts with cut or sliced up green olives.

Save preparation time by making these appetizers in steps, making the
she1ls ahead of time and freezing them. Then, just before serving time,
make the filling.

Per appetizer: Calories 117, Fat 9 gm (sat Fat: 6 gm). MC_Busted (2.0C) and
edits added by Badams 2/98; BH&G: Salads & Appetizers (Community
Cookbook) book is at Tigard Library.

Recipe by: BH&G: Salads & Appetizers (Community Cookbook)

Posted to MCRecipe Digest by badams adamsfmle@sprintmail.com on Feb 14,
1998