I am reading this older thread to collect opinions about Sweet N Neat. But I want to throw in a plug for Tiny Tim, which I have grown for over 40 years when I want a dwarf. This may be primarily a characteristic of a determinant, but you have complete control over the size of Timmy. Whenever his roots start to get root-bound, he produces tomatoes, regardless of size of the plant. I love to grow him in a coffee cup. I think he is so cute at 6 inches tall loaded with tomatoes. If in a 2-4 gallon pot, he gets to be a bushy 2 ft tall before producing tomatoes. He requires less light. In fact, he will die in full sun in the garden. He is the perfect indoor tomato because of the low light requirements. Granted Timmy is no Sun Gold in taste, but I consider him acceptable tasting. If you grow him 2 feet tall in an apt, you have a pretty abundant supply of tomatoes to add color to salads. I threw out Tumbling Tom because of bad taste, and Red Robin had nothing over Timmy. But I wonder how Sweet N Neat compares with Tiny Tim.

Here are a few that we like. You can make any favourite tart recipe into mini tarts. Ann Home Cookin 4.9 Chapter: Recipes From Thibeault's Table =================================== Source: Appeal Magazine Shortbread crust 1 cup butter softened 1/2 cup icing sugar 1 1/2 cups all-purpose flour 1 Tablespoon Cornstarch Filling 1/2 cup fresh squeezed lemon juice 1 Tablespoon grated lemon zest 1 cup granulated sugar 3 eggs well beaten 1/2 cups butter at room temperature . Preheat oven to 325°F. Combine shortbread ingredients in the bowl of an electric mixer. Mix to form dough. Divide dough into 24 pieces. Pat each portion of dough into a 1 1/2" (4 cm) tart tin, using your fingers to shape it into a shell. Prick the bottom of each tart with a fork. Bake 10 minutes and then prick bottoms again as the shells puff up. Bake an additional 10 minutes. Remove from oven and allow tarts to cool on a wire rack before filling. To prepare lemon filling, combine juice and zest in a double boiler. Whisk in sugar, eggs and butter, blending well. Place over gently boiling water and whisk constantly until mixture thickens. Cool before using to fill tart shells. Lemon filling can be prepared ahead of time and stored in the refrigerator. (Note: I did not cook using a double boiler. I added the juice, zest, sugar and butter to the pot and brought to a boil. Then I beat the eggs and added some of the hot mixture to the eggs to temper before adding this egg mixture to the pan. I continued to stir over low heat until the mixture thickened.) Home Cookin 4.9 Chapter: Recipes From Thibeault's Table Peanut butter and chocolate cookie Tarts ======================================== Dough 3/4 cup butter 3/4 cup peanut butter smooth 3/4 cup brown sugar 3/4 cup white sugar 1 egg 1 egg yolk 2 tsp vanilla 2 1/4 cups flour 3/4 teaspoon baking soda Chocolate filling 4 oz semisweet chocolate 2 Tablespoons cocoa 1/3 cup butter 2 cups sifted Icing Sugar . Cream butter with peanut butter until very smooth. Beat in sugars. Beat in egg and yolk. Add vanilla. Sift flour with baking soda and mix well. Stir into butter mixture. Press balls of dough into well buttered mini muffin tins. Each ball of dough should be about 3/4's the size of the muffin tin - when you intent the centre it should form the shape of a pudgy little tart shell. Bake in preheated 350°F oven for 15 minutes or until ouside is baked but inside is still chewy. Do not over bake. Cool five minutes on rack and then remove from tins. Cool completely. Filling Combine chocolate, cocoa, milk and butter in small saucepan. Melt over low heat. Mix until smooth. Cool. Beat in icing sugar to give consistencey of icing. Pipe about 1 tablespoon of filling into each tart. Note: YOu can spoon the filling in to the centre, but it looks nicer when piped. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table ============ 1/4 cup butter at room temperature 1/2 cup firmly packed brown sugar 2 eggs 1 tsp vanilla 1/2 teaspoon lemon juice 1 cup maple syrup 1 cup walnut halves Optional - 1/2 cup currants or raisins water . Blend together the butter and brown sugar. Beat the eggs lightly and stir into the butter and brown sugar and add the corn syrup. (You can substitute Corn syrup for all or part of the Maple syrup.), add vanilla and raisins if using. Fill tart shells about two thirds full. Bake at 375°F for 15 to 20 minutes or until pastry is golden. The filling in these tarts is runny. Do not over bake or the filling will firm up. Let tarts set in the tins for about 3 minutes. Remove carefully and cool on racks. Makes about twenty 3 inch tarts. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table Butter-Lard Pastry ================== 2 cups all purpose flour 3/4 teaspoon salt 1/3 cup butter 1/3 cup lard (or shortening) 5 to 6 tablespoons of ice water (note: if using for a sweet pie, add 1 or 2 teaspoons of sugar.) . Mix flour with salt, and cut in butter and lard. (Note: I use the cuisinart to cut in my fat and then move the mixture to a bowl to add the water by hand). I like to have to do this by feel which I find I can't do by machine) Put flour mixture in bowl and add water mixing with a fork until pastry comes together. Form in to a ball and cut in two pieces. Form each into a round flat disc and refrigerate for 1 hour.

Thanks!! I must say that it was easy. I followed the recipe except I used half whole wheat and half white, I used sucanat rather than regular sugar, I added a touch of lemon extract and on the second set of four tarts I put lemon curd on the bottom then put the filling on top of that. I'll spare you all the second photo because it is so similar to the first...although there are more kiwi bits on the second batch. I loved the responses; made me feel even more successful about trying something new! The house smells so good right now :) Oh, and the pans were so easy. I used the bottoms to cut out the parchment paper and they popped out without even needing to push up from the bottom. So much fun!

What you are describing is EXACTLY what we had at the Adobe Grand Villas in Sedona a few weeks ago. The chef there, who is outstanding, took phyllo dough, and used a scalloped edged cookie cutter, or must have used a sharp edged scalloped cutter with a circle form to use as a model, and he cut out the phyllo dough into circles. He then put them into pam sprayed mini cupcake/muffin tins, with the homemade tart sweet tangy lemon curd in them and baked them. The Phyllo dough was cooked, but "just", and they were lightly crisp and wonderful. The lemon curd was delectible and cooked well, perfectly. I have no idea what temperature he baked them at.. but, my guess would be 350. After they were done, he sprinkled them with powdered sugar and served them on silver trays. They were garnished with a slice of fresh strawberry, a thin, but nice slice, not a half or third, more like a fourth or fifth of a berry's slice, laying right on top, with a tiny little basil leaf at the top. The flavors of the tart lemon with the strawberry and basil was FANTASTIC!! Amazingly fantastic. My husband would have never ever in a bazillion years eaten them had he known that was basil.. to him, basil is SAVORY and not a herb to mix with sweet. And, he was almost embarrassing the way he gobbled them up!! I wish I had taken a picture of them.. they were so pretty and so good. He probably used three or four sheets of phyllo before cutting the circles. And, I would guess you'd need to spray or butter the tins fairly well to get the phyllo to "stick" and stay in the muffin tins. I don't know if you should try this the first time out for serving to guests, but give it a shot. It looked fairly easy to me, and the results were incredible!! Let me know if you try this!! Also.. when I make Lemon Tassies.. I use the cream cheese dough and then load them with lemon filling. Yummie in the tummie and very, very easy. They are soft and moist and delicously rich. The phyllo dough ones were far superior for light and crispy and wonderfully tart, tangy, and wonderful.