Remove the oysters from their shells, keeping the juice. Season lightly with pepper, and wrap in the lettuce leaves. Roll out the pastry and use to line six tartlet tins, reserving a third of the pastry to make ‘lids’ for the pies. Mix the remaining ingredients together with a little lemon juice and the strained oyster juice. Place some of the mixture in the lined tart tins, put the wrapped oysters on top and add the remaining butter mixture. Top the tarts with pastry lids. Brush with egg yolk and water if you wish and bake in a preheated oven at 200°C / 400°F / Mark 6 for 10 minutes. Serve hot or warm.
Spinach or blanched streaky bacon can replace the lettuce leaves.
© 1995 Frances Bissell. All rights reserved.