![]() Remove the tarts from the oven and transfer them to a rack to cool. Transfer each dough circle to a muffin cup, gently pressing it into the bottom and onto the sides.īake the tarts for 14 to 16 minutes, or until they're golden brown. Sprinkle or spoon your chosen filling combinations into the center of each circle then place a larger circle on top, pressing around the perimeter with your finger to seal each tart. Place the smaller circles on a lightly greased or parchment-lined baking sheet and brush a light coating of egg wash onto the surface of each. ![]() Repeat with the second piece of dough, this time using a 2 1/2” round cutter to cut out the same number of circles. Roll it into a circle that’s about 1/8” thick and use a 2 1/4” round cutter to cut out 14 to 16 circles from the dough, rerolling the scraps as necessary. Remove one piece of dough from the refrigerator and place it on a floured work surface. Position a rack in the upper third of the oven, and preheat the oven to 400☏. Wrap the dough in plastic wrap or waxed paper, and refrigerate it for one hour, or up to three days. To make the dough: Using your favorite tool - a fork, food processor, or electric mixer - beat together the cream cheese, butter, sugar, and salt until smooth and creamy.Īdd the flour and mix (on low speed, if you're using a mixer, or very briefly in a food processor) until the dough has formed a loose ball.ĭivide the dough in half and shape each half into a flat 1"-thick disk.
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