Subj : BH&G 2700
To   : All
From : Dave Drum
Date : Thu May 13 2021 13:07:12

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Breakfast Tarts
 Categories: Pastry, Fruits, Dairy
      Yield: 6 Servings
 
  1 3/4 c  All-purpose flour
      1 tb Sugar
    1/2 ts Salt
    3/4 c  Butter
      1 lg Egg; lightly beaten
      2 tb Milk
      6 tb Strawberry jam or jelly
           Milk

MMMMM-----------------------VANILLA ICING----------------------------
      1 c  Powdered sugar
      1 tb Milk
    1/4 ts Vanilla
           Milk
 
  For pastry, in a large bowl * stir together flour, sugar,
  and salt. Using a pastry blender, cut in butter until
  mixture resembles fine crumbs. Stir beaten egg into flour
  mixture. Using the 2 to 4 tablespoons milk, sprinkle 1
  tablespoon of the milk over part of the flour mixture;
  toss gently with a fork. Push moistened pastry to side of
  bowl. Repeat moistening flour mixture, using 1 tablespoon
  of the milk at a time, until flour mixture is moistened.
  Gather flour mixture into a ball, kneading gently until it
  holds together. Divide pastry in half; form halves into
  balls. If desired, cover with plastic wrap and chill until
  ready to use.
  
  Set oven @ 375ºF/190ºC.
  
  On a lightly floured surface, slightly flatten one pastry
  ball. Roll pastry into a 9x8-inch rectangle, trimming as
  necessary to form straight edges. Cut in half lengthwise
  to form two 9x4-inch rectangles; cut each in thirds
  crosswise to form three 4x3-inch rectangles. Repeat with
  the remaining pastry ball (you should have twelve 4x3-inch
  rectangles total).
  
  Spoon 1 tablespoon of the jam onto each of six pastry
  rectangles; spread to within 1/2 inch of the edges.
  Moisten edges with additional milk and top with the
  remaining pastry rectangles; press edges together with a
  fork to seal. Using a floured spatula, transfer filled
  pastries to a baking sheet. Brush tops with additional
  milk; prick with the fork.
  
  Bake for 17 to 20 minutes or until tarts are golden.
  Transfer to a wire rack; cool for 5 minutes. Drizzle with
  Vanilla Icing; serve warm.
  
  MAKE THE ICING: In a small bowl stir together powdered
  sugar, the 1 tablespoon milk, and the vanilla. Stir in
  additional milk, 1 teaspoon at a time, to reach drizzling
  consistency.
  
  * FROM THE TEST KITCHEN: If you prefer, use a food
  processor to prepare the pastry. In a food processor
  combine flour, sugar, salt, butter, and egg. Cover and
  process with on/off pulses until mixture is crumbly. Using
  the 2 to 4 tablespoons milk, add 1 tablespoon of the milk
  to food processor; cover and process with on/off pulses.
  Repeat adding milk, 1 tablespoon at a time, and pulsing
  until flour mixture forms a smooth ball. Remove from
  processor. Divide pastry in half; form halves into balls.
  If desired, cover with plastic wrap and chill until ready
  to use.
  
  Better Homes & Gardens | March 2015
  
  MM Format by Dave Drum - 27 March 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

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