Prep 20 mins
Cook 15 mins
I have been using this recipe for the past 10 years. The pastry is a bit more difficult to handle, but the tarts taste super great.
- 2 1⁄4 cups cake-and-pastry flour
- 3⁄4 teaspoon salt
- 3⁄4 cup golden Crisco or 3⁄4 cup regular Crisco
- 1 large egg, beaten
- 2 tablespoons cold water
- 1 teaspoon white vinegar
- In a mixing bowl, combine cake and pastry flour and salt.
- Add Crisco and using a pastry blender, cut in until mixture is uniform and crumbly.
- In a small bowl, beat egg.
- Add water and white vinegar and mix to blend.
- Add egg mixture to flour and mix until dough is evenly moist.
- Divide dough in half and form into balls.
- Wrap one dough ball in plastic wrap while you are using the other one.
- On a lightly floured surface roll dough out to about 1/8" thickness.
- Using a 3 1/2" round cookie cutter or any tool that would be about this size, cut out rounds.
- Prepare a medium size muffin baking tin by spraying with a non stick vegetable spray.
- Carefully lift dough rounds with a spatula and place rounds into the muffin tins.
- Gently press down and around the sides of the muffin tin to shape.
- Place about 2 tablespoons of fruit mixture into the prepared dough cup keeping fruit mixture down about 1/4" from the top, (DO NOT OVERFILL).
- Using the tynes of a fork, press the top edge of the pastry to form a crinkled pattern.
- Add 1/2 teaspoon of sugar (if desired) onto the fruit.
- Bake in a preheated 400 F oven for 12 to 15 minutes or until the crust is just lightly brown.
- Let sit for about 5 minutes to cool slightly.
- Carefully run a small sharp knife around the edges and remove tarts onto a wire rack to cool.
- The crusts will be quite short, so be carefull when removing the tarts from the muffin tins.
- Serve with butter, ice cream, sour cream, yogurt, whipping cream or whipped cream.
- These tarts are good to eat hot or cold.
Perfect pastry! I actually made it on my processer, I used ice water in place of cold water, also I used an adjustable-size pastry maker to form them which saved tons of time (I think you know the one I mean lol!) I used your apple filling for the middle (Uncle Bill's Apple Filling for Peroshky) what a treat and I can't wait to make these again, thanks for sharing Uncle Bill!