Tuesday, 8 December 2009
This is why we call her the 'tartist'...mince pies in full production. I have to say I never tire of watching her deftly make her superb pastry and the wonderful smell from our kitchen as they bake.
The history of our humble mince pie goes back centuries but the tartist's never last much longer than about five minutes because they're so delicious, especially warmed up with a 'dollop' of clotted cream. She's selling 'em this year for 50p each, or 75p warmed with the 'afore mentioned cream.