HEART TART PASTRY

By gaster16

Ingredients

• 1-1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup butter
• 1/4 cup shortening
• 4-5 tablespoons milk

Preparation

Step 1

Combine flour, baking powder and salt, cut in butter and shortening with pastry blender until mixture resembles coarse meal. Sprinkle milk evenly over surface, stir with a fork until dry ingredients are moistened. Shape into a ball; chill. Divide dough into 6 equal portions. Roll one portion at a time on a lightly floured surface just larger than 3-1/2” heart shaped pans. Fit pastry gently into pans, trim edges as needed. Fold edges under and flute. Repeat with remaining pastry. Prick bottom of pastries with a fork. Bake at 450 degrees for 10 minutes or until lightly browned. Remove to wire rack to cool. Yields six 3-1/2” tarts.

1 recipe heart tart pastry, 1 recipe choice of fillings, about 3 cups fruit, 1 recipe choice of glazes.

Prepare heaRt tart pastry, remove from pans and let cool. Spoon desired filling evenly into pastry shells. Top with fruit, fresh strawberries, kiwifruit, or grapes, frozen thawed raspberries, blueberries, or blackberries, or canned sliced peaches, apricot halves, or mandarin oranges. Brush glaze lightly over fruit. Makes 6 servings.

EGG CUSTARD FILLING

1/3 cup sugar
1 tablespoon all-purpose flour
1 egg
1 egg yolk
3/4 cup milk
3 tablespoons butter or margarine
1 teaspoon vanilla extract

Combine sugar and flour in top of a double boiler, stir well. Add egg, egg yolk, and milk, beat well with a wire whisk. Cook over boiling water, stirring constantly, until smooth and thickened. Remove from heat; add butter and vanilla, stirring until butter melts. Place plastic wrap directly on top of pudding, chill thoroughly. Makes 1 cup.

LEMON CREAM FILLING

3 egg yolks
2/3 cup sugar
3-4 tablespoons lemon juice
1/2 cup butter or margarine cut into pieces

Combine all ingredients in a saucepan, cook over medium heat, stirring constantly until mixture thickens about 10 minutes. Let cool. makes 1 cup.

GROUND ALMOND FILLING

3/4 cup slivered almonds
1/3 cup sifted powdered sugar
1 egg
1 tablespoon butter or margarine softened
1/8 teaspoon almond extract

Position knife blade in food processor bowl. Add slivered almonds, process 30 seconds or until finely ground. Add other ingredients process until blended.

HONEY NUT GLAZE

1/2 cup sugar
3 tablespoons water
1 teaspoon lemon juice
1-1/2 tablespoons honey
2 tablespoons finely chopped pecans or almonds

Combine first 3 ingredients in a saucepan, bring to a boil. Reduce heat and simmer 3 minutes. Stir in honey and pecans. Serve warm. Makes 1/3 cup.

APRICOT KIRSCH GLAZE

1/4 cup apricot preserves
2 tablespoons water
1 tablespoon sugar
1-1/2 teaspoons kirsch

Combine preserves, water, and sugar in a saucepan, cook over low heat until sugar dissolves. Press mixture through a sieve, reserving syrup, discard pulp. Stir kirsch into syrup. Makes 1/2 cup.