Lemon Tartlets - butter

Method

• 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.
• 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.
• 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.
• Preheat the oven to 425°F.
• 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 325°F. Bake further 10 mins or until bottom of pastry is lightly browned and crisp. Cool.
• Reduce oven temperature to 300°F.
• 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.
• 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.
• Bake about 10 mins or until just set. Remove tartlets from pan; cool on wire rack.
• Serve tartlets dusted with sifted powdered sugar, if desired.