The paste lids for the cut laid tarts were baked in a quick oven with the bread at the front of the oven on a tin sheet lined with paper.
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Posted by: hearttohearthcookery | February 25, 2015
Baking Cut Laid Tart Lids
Posted in Bake oven, culinary history, food, food history, Pastry, receipts, recipes | Tags: Bake oven, culinary history, food, food history, foodways
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