Lemon Tartlets

1. 1

   Liberally grease a 12-cup deep patty pan with a pastry brush dipped in the melted butter. Cut twelve 4-inch squares of parchment paper.

2. 2

   Cut pastry sheet in half. Sprinkle half of pastry with granulated sugar; top with remaining pastry half. Roll pastry stack up tightly from the short side. Refrigerate until firm.

3. 3

   Cut pastry log into twelve 1/3 inch-wide pieces. Place one pastry piece, spiral-side down, on board dusted with sifted powdered sugar; refrigerate remaining pastry. Roll out pastry piece into a 4-inch round. Cut a round from the pastry using a 3 1/2-inch round cutter. Press the round into a patty pan cup. Repeat with the remaining pastry pieces. Freeze for 10 mins.

4. 4

   Preheat the oven to 425u00b0F.

5. 5

   Place parchment paper squares over pastry in pan. Place about a tablespoon of dried rice or beans over paper. Bake 10 mins. Remove paper and rice. Reduce temperature to 325u00b0F. Bake further 10 mins or until bottom of pastry is lightly browned and crisp. Cool.

6. 6

   Reduce oven temperature to 300u00b0F.

7. 7

   Meanwhile, for the filling, beat egg yolk and 2 tbsp of the granulated sugar in medium bowl with electric mixer until thick and creamy. Fold in butter, milk, lemon peel and juice, then sifted flour.

8. 8

   Beat egg white in small, clean bowl with electric mixer until soft peaks form. Gradually add remaining 4 tbsp sugar; beat until sugar dissolved. Fold into lemon mixture in two batches. Divide among crusts.

9. 9

   Bake about 10 mins or until just set. Remove tartlets from pan; cool on wire rack.

10. 10

    Serve tartlets dusted with sifted powdered sugar, if desired.

* Per serving · 4 servings · Values may vary.