Difference between revisions of "Tarts"
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# Cream the [[butter]] with the [[granulated sugar|sugar]], [[egg]] and [[vanilla]], add [[flour]] and knead into a dough. | # Cream the [[butter]] with the [[granulated sugar|sugar]], [[egg]] and [[vanilla]], add [[flour]] and knead into a dough. | ||
# Cut into smallish pieces and roll each one into a ½ inch thick circle. | # Cut into smallish pieces and roll each one into a ½ inch thick circle. | ||
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# Refrigerate. | # Refrigerate. | ||
| − | [[Category:Romanian | + | [[Category:Romanian cuisine]] |
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[[Category:Pie Recipes]] | [[Category:Pie Recipes]] | ||
[[Category:Gelatin Recipes]] | [[Category:Gelatin Recipes]] | ||
[[Category:Wheat flour Recipes]] | [[Category:Wheat flour Recipes]] | ||
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Latest revision as of 17:42, 29 June 2012
Description
In Romanian: Tarte
Ingredients
- 1 lb / 500 g flour
- 8 oz / 250 g butter
- 4 oz / 100 g confectioner's sugar
- 1 egg
- 1 teaspoon vanilla
Procedures
- Cream the butter with the sugar, egg and vanilla, add flour and knead into a dough.
- Cut into smallish pieces and roll each one into a ½ inch thick circle.
- Place each circle into a special tart mold.
- Make sure the bottom and sides of the molds are uniformly covered with dough.
- Prick the bottom of the dough with a fork a few times. Bake.
- When done, gently remove the tarts from their molds and let cool.
- They may be filled with:
- Vanilla Cream and garnished with whipped cream or a few fresh fruits;
- Gooseberry Jello Pudding, prepared from fruit juice (refrigerated);
- Fruits, over which you pour a jello (for 1 cup sweetened fruit juice, 3 tablespoons gelatine).
- Refrigerate.
