This recipe makes two 4" diameter tarts.
Ok, so I haven't worked out the perfect pie-crust-for-one recipe yet. So sue me.
Mix and then divide into two equal balls. Roll out and fit into your tart pans.
Bake at 450 F for 5 minutes.
Pour half the filling into each shell.
Bake at 375 F for about 30 minutes.
I don't have any notes on this one. My next try about doubles the nuts, suggesting that I thought there weren't enough in this one. Other than that, it was probably ok.
Calories per batch (2 pies): 800
(Calories from fat: ca. 300)
Copyright © 2004 Heather Rose Jones, all rights reserved