Rose Prince's recipes for individual dishes There have been times when I have said I would never, ever make a tartlet. Line individual tins with pastry? What an utter waste of time..." But I have come to change my mind. I suspect that the real reason so many of us dislike making tartlets is because we lack a recipe for pastry that will not be dispiritingly leaden and thick. I have such a recipe to share, and you must roll it as thin as you dare for a result that seems more like a crisp lace than a crust. And the truth is that I have a group of favourite dishes that involve either a poached or a soft-boiled egg, something crisp (Melba toast or the lightest pastry) and a bunch of fragrant herbs. There are other radiant individual dishes to explore this month: an old provincial French recipe for rugged pancakes made with chickpea flour, and neat baked parcels of herbs and potatoes to open at the table, where they fill the air with their aroma, and a delightful pudding in a glass; pink, sweet, sour and - as is the surprise with individually crafted dishes - very little trouble at all.