---------- exported from cookworks for meal-master, v7.0
      title: mushroom tartlets
 categories: appetizer, french
   servings: 12
       2 c  flour
       1 c  unsalted butter
       1 t  salt
     1/2 c  water
       1 lb mushroom
     1/2 oz cepe or boletus mushrooms
     1/3 c  unsalted butter
       4 c  cream
       3 t  dry white wine
       4 ea egg
       1 t  thyme
     1/4 t  salt
     1/4 t  white pepper
 combine flour and salt on a pastry board or in a large bowl cut in butter
 to the size of small peas
 make a well in the center and pour in half of the water
 toss and cut in the water until well mixed
 additional water may be added until dough holds together do not knead
 form into a cake, wrap in plastic, and chill
 rollout and press into bottoms and up sides of tartlet tins cover cepes
 with water and allow to
 soak for 20 minutes drain well, reserving liquid, and mince fine
 heat butter in a skillet, over a medium flame
 add mushrooms and cepes
 saute until moisture evaporates
 remove from heat, set aside
 reduce reserved water by half, remove from heat, and cool combine reduced
 liquid, cream, wine,
 and thyme-mix well season to taste with salt and white pepper
 reduce slightly, remove from heat, and cool
 add eggs-mix well
 arrange mushrooms in tart shells
 pour egg mixture over mushrooms
 bake @ 375 degrees for 10-12 minutes, until set and crust is golden
 remove from oven and allow to cool briefly before cutting serve warm or
 at room temperature