Swedish Sandbakkels With Strawberry-Cream

I tried these out at a possibility for my DD's upcoming wedding. I cut the recipe in half and even with adding extra flour the dough was pretty soft, I was concerned about adding too much and having tough tarts. They were easy to put in the pans, I have one ike a cup cake pan that makes small fluted tart shell then I also tried some mini tarts. For the big ones I used a generous small scoop of dough, for the small ones 1/2 scoop. I have a tamper that came with my Pamper Chef mini muffin pan that work well with the small ones, all I had to do was press the floured tamper into the dough and if formed the tart shell. After cooking I realized I should have made the bottoms thinner, as they were still a little doughy in the center, but the rest was cooked - this will take some practice, but the method makes short work of forming the tart shells. All popped out of the pans easily. One thing I found is you really need to dock the pastry before baking or they really puff up. I added a little almond extract along with the vanilla and wished I'd use more as I thought they were a little bland. They small ones are a perfect size, I filled them with the whipped cream and berries (I used strawberries from my garden, yum) - they went down in 3 dainty bites! Thanks for sharing! Made for ZWT 6 Family Picks by one of the Unrulies Under the Influence.

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