Pasticiotti or Pasta Ciotti

Recipe by Phil Franco
READY IN: 1hr 15mins
YIELD: 12 tarts




  • Dough:
  • Sift together the flour, sugar, baking powder, and salt into a large bowl.
  • Cut in the shortening with a pastry blender until the mixture resembles coarse cornmeal.
  • Add the milk, vanilla, and egg and use your hands to mix the ingredients into a smooth ball of dough.
  • Wrap the dough in plastic wrap and set aside.
  • Filling:
  • In a medium saucepan, whisk together the cornstarch and sugar, making sure there are no lumps.
  • Gradually whisk in the milk.
  • Add the butter, place the saucepan over medium heat, and cook, stirring constantly with a wooden spoon, until thickened.
  • Remove from the heat and stir in the egg yolk and almond extract. Set the custard aside.
  • To Assemble and Bake:
  • Divide the dough in half.
  • On a lightly floured surface, roll one piece into an 11-inch circle, about 1/4-inch thick.
  • Using a 3-inch fluted biscuit cutter, cut out circles of dough and press each one into the bottom and up the sides of 3 x 1 1/4-inch tart pans.
  • Reroll the scraps and cut out additional circles. You should have 12 tart shells.
  • Place the tart pans on a cookie sheet. Spoon about 2 tablespoons of filling into each tart shell.
  • Roll out the second piece of dough and cut out 3-inch circles. Place a circle over each tart and pinch the edges closed.
  • With a pastry brush, paint the top of each tart with the egg wash. Refrigerate the tarts for 30 minutes.
  • Preheat oven to 425 degrees . Bake the tarts on the middle oven rack for 12 to 15 minutes, or until the tops are golden brown. Remove the tarts to racks and let cool completely.
  • Carefully remove the tarts from the pans. Store in an airtight container in the refrigerator.
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