Green Bean Tarts, Really? – 18th Century Cooking
Today’s recipe comes from John Nott’s 1724 cookbook “The Cooks and Confectioners Dictionary.” On the surface these tarts seem rather normal, a standard lemon tart made with puff paste. But there is another ingredient that we’re sure will surprise you! It really sets this dish off!

Puff Paste Crust – http://bit.ly/2egi2Ox

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