Gugel Family Cookbook

French Tarts

(from Karen Vinkey)

Pate Brisee Sucree

For one 9" tart flan or 2 crust pie OR two nine inch shells OR 12 individual medium sized pies or tarts:

1/2 cup sugar
1/4 tsp. salt
3/4 cup butter at room temperature
2 egg yolks
1/4 tsp. vanilla
2 cups flour
grated rind of one lemon

Put all ingredients in a bowl, blend with fingers, kneading until mixture holds together. Press firmly into a ball. If pastry seems very soft, chill 30 minutes or until firm enough to roll.

Lemon Filling
(from Woman's Day Encyclopedia of Cookery)

2 eggs, beaten
3/4 cup sugar
1/8 tsp. salt
grated rind of 1/2 an orange
juice of 1 large lemon
2 Tbs. butter

Mix all ingredients in a small double boiler. Cook over boiling water, stirring constantly until thickened. Cool.

Line tart pan(s) with rolled out pastry. Bake in preheated oven at 450°F for approximately 12 minutes. Cool and remove from pans. Shortly before serving, fill shells with lemon filling.

Makes 24 tiny tarts.

Mom also used canned strawberry pie filling.