As much as I like bringing a large tart to the table for everyone to share, there is something rather pleasing about having a smaller one all to oneself. I use 8cm pastry rings, rather than tart cases, but just use whatever you have, making certain to push the pastry deep into the corners.
eepest autumn, a damp morning. We returned from mushrooming, walking home with barely more than a handful of soft brown fungi and fried them in a pan of butter with a fistful of chopped tarragon and a squeeze of lemon. We ate them daringly, foolishly, not really knowing what we’d picked.
The shimeji I bought today, fairytale fungi to fill tiny tarts of cheese-scented custard and herbs, remind me of the fun we had picking from the woods, but I could have used brown button mushrooms instead. Put the flour into a food processor, add the butter in small pieces, then process to fine crumbs. Add the egg yolk, a generous pinch of salt and enough water to make a rollable dough . Turn the dough out on to a board, pat into a ball and wrap in kitchen paper, then set to rest in the fridge for 20 minutes.
Remove the pastry from the fridge, then roll out into a large rectangle, big enough to cut 8 x 11cm discs. Using a side plate or saucer measuring 10-11cm, cut out 6 discs of pastry. Line the tartlet cases, pushing the pastry into the corners and up the sides of the tins. Trim any excess pastry. Put them on a baking sheet and place in the fridge for 30 minutes.
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