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Green Bean Tarts, Really?

Jonathan Townsend

Posted on March 16 2017

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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