tartlet

`I bought,' said he, `the business of my predecessor on the strength of his assurance that he supplied the castle; whereas, on my honor, Monsieur de Chavigny, though I've been here a week, has not ordered so much as a tartlet.' `But,' I then replied,

When we gave a dinner at home, we had gravy soup, turbot and lobster-sauce, haunch of mutton, boiled fowls and tongue, lukewarm oyster-patties and sticky curry for side-dishes; wild duck, cabinet-pudding, jelly, cream and tartlets. All excellent things, except when you have to eat them continually.

It was no use grumbling--so many fewer tartlets and apples were eaten and fives balls bought on that Saturday; and after locking-up, when the money would otherwise have been spent, consolation was carried to many a small boy by the sound of the night-fags shouting along the passages, "Gentlemen sportsmen of the School-house; the lottery's going to be drawn in the hall." It was pleasant to be called a gentleman sportsman, also to have a chance of drawing a favourite horse.

Bake the tartlet pastries for 10 minutes and then remove the beans and baking paper.

The afternoon tea will include tea/coffee, a scone and tartlet.

After much deliberation, I went for lemon tartlet, while my friend chose hot chocolate pudding.

Or go veggie with a red pesto, cherry tomato and thyme tartlet with a Welsh feta and basil sauce for pounds 12.50.

Divide pastry into six equal portions and roll out and line six 10cm individual deep-fluted tartlet tins and bake blind for 15min until pastry is golden brown.

In the adult kitchen, the mixture can be spooned into a small tartlet case, sprinkled with sugar and caramelised with a blow torch to create a simple but chic dessert.

The baked Camembert (pounds 8.75) was for two people who were feeling equally retro and I'd already bagged the goat's cheese and rocket tartlet (this week, I shall be mostly eating cheese tartlets) so he ended up with one of the menu's 'nibbles' as his starter - aubergine caviar, sunblushed tomato dip and schiacciatta (pounds 2.95).

The menu, which consists of five types of food, include lumpiang ubod (coconut pith spring roll), pandesal with kesong puti (white cheese made from unskimmed carabao's milk) and Vigan longganisa (sausage from Northern Ilocandia) grilled on the spot, monggo soup mixed with smoked fish and alugbati (malabar spinach) in demitasse cups, fried saba (Carbava banana) slices and Durian tartlet.

Place one piece into each cup of greased mini muffin pan or mini tartlet pan.