FRUITED-CHEESE TARTLETS 1 c. butter 1 1/2 c. all purpose flour 1/2 c. dairy sour cream
Cut butter into flour with pastry blender until completely mixed. With a fork stir in sour cream until thoroughly blended. Divide dough into 2 parts; wrap each and refrigerate 8 hours or overnight. Heat oven to 350 degrees. On well floured cloth-covered board roll 1 part pastry to 1/16 inch; cut into 2 1/2 inch rounds with plain or scalloped cutter. In 2/3 of the rounds cut into 1 inch circles. Place plain rounds on ungreased baking sheet. Brush with sugar glaze; top each with a round with center removed; brush with glaze and top with another round with center removed and brush with glaze (3 layers - 1 plain, 2 with centers removed). Refrigerate scraps of dough before re-rolling. Roll second part of pastry in same manner. Bake about 25 minutes or until lightly browned. Cool. Spoon filling into shells; top each with fresh fruit dipped in sugar or dot of jam. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
