tarts

Chicken-Chorizo Pie (serves 6) 500 g (1 lb 2 oz) pâte brisée, or 2 packets shortcrust (pie) pastry 2 cervelas Lyon sausage
Want to know why a financier is called a financier? And no, I don't mean that kind, I mean the cakey type. Because the tins they are traditionally cooked in makes them look like gold bullion. There, you've learned something. It wasn't the only thing I learned on my French pastry course...