"Hors d'oeuvres have always a pathetic interest for me; they remind me of one's childhood that one goes through wondering what the next course is going to be like-and during the rest of the menu one wishes one had eaten more of the hors d'oeuvres."
H. H. Munro (1870-1916), Scottish author
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I found this recipe at Epicurious on the web. I didn't have to make too many tweaks. I did reduce the amount of lemon zest and use sour cream instead of crème fraîche since sour cream is more readily available. Preparation Time: 40 minutes Serving Size: 8 large tarts
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